Jannat, B., Oveisi, M. R., Sadeghi, N., Hajimahmoodi, M., Behzad, M., Nahavandi, B., . . . Oveisi, M. (2013). Effect of Roasting Process on Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum indicum). Shaheed Beheshti University of Medical Sciences.
Čikaški stil citiranjaJannat, Behrooz, Mohammad Reza Oveisi, Naficeh Sadeghi, Mannan Hajimahmoodi, Masoomeh Behzad, Bahman Nahavandi, Shirin Tehrani, Fatemeh Sadeghi, i Morvarid Oveisi. Effect of Roasting Process On Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum Indicum). Shaheed Beheshti University of Medical Sciences, 2013.
MLA način citiranjaJannat, Behrooz, et al. Effect of Roasting Process On Total Phenolic Compounds and γ-tocopherol Contents of Iranian Sesame Seeds (Sesamum Indicum). Shaheed Beheshti University of Medical Sciences, 2013.