Cita APA

Boroujeni, L. S., & Hojjatoleslamy, M. (2018). Using Thymus carmanicus and Myrtus communis essential oils to enhance the physicochemical properties of potato chips. Food Sci Nutr.

Chicago Style Citation

Boroujeni, Leila Sedaghat, i Mohammad Hojjatoleslamy. "Using Thymus Carmanicus and Myrtus Communis Essential Oils to Enhance the Physicochemical Properties of Potato Chips." Food Sci Nutr 2018.

Cita MLA

Boroujeni, Leila Sedaghat, i Mohammad Hojjatoleslamy. "Using Thymus Carmanicus and Myrtus Communis Essential Oils to Enhance the Physicochemical Properties of Potato Chips." Food Sci Nutr 2018.