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Tohutoro APA (7th ed.)
Akgül, N., Başhan, M., & Kaçar, S. (2024). Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition. Consejo Superior de Investigaciones Científicas.
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Tohutoru Kātū Chicago (17th ed.)
Akgül, N., M. Başhan, me S. Kaçar. Effects of Cooking Mahi-mahi (Coryphaena Hippurus) Fish Fillets with Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition. Consejo Superior de Investigaciones Científicas, 2024.
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Tohutoro MLA (9th ed.)
Akgül, N., et al. Effects of Cooking Mahi-mahi (Coryphaena Hippurus) Fish Fillets with Different Techniques on Their Phospholipid and Triacylglycerol Fatty Acid Composition. Consejo Superior de Investigaciones Científicas, 2024.
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