PubAg

Main content area

MLA

Ghafoor, Kashif, et al. "Changes In Quality, Bioactive Compounds, Fatty Acids, Tocopherols, and Phenolic Composition In Oven- and Microwave-roasted Poppy Seeds and Oil." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 99, pp. 490-496. doi: 10.1016/j.lwt.2018.10.017

APA

Ghafoor, K., Özcan, M. Musa, AL-Juhaimi, F., Babiker, E. E, & Fadimu, G. J. (2019). Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 99, 490-496. doi: 10.1016/j.lwt.2018.10.017

Chicago

Ghafoor, Kashif, Mehmet Musa Özcan, Fahad AL-Juhaimi, Elfadıl E Babiker, and Gbemisola J Fadimu. "Changes in quality, bioactive compounds, fatty acids, tocopherols, and phenolic composition in oven- and microwave-roasted poppy seeds and oil" Lebensmittel-Wissenschaft + [i.e. und] Technologie 99, 1 (2019): 490-496. doi: 10.1016/j.lwt.2018.10.017