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.
استشهاد بنمط شيكاغوBoroujeni, Leila Sedaghat, و Mohammad Hojjatoleslamy. "Using Thymus Carmanicus and Myrtus Communis Essential Oils to Enhance the Physicochemical Properties of Potato Chips." Food Sci Nutr 2018.
MLA استشهادBoroujeni, Leila Sedaghat, و Mohammad Hojjatoleslamy. "Using Thymus Carmanicus and Myrtus Communis Essential Oils to Enhance the Physicochemical Properties of Potato Chips." Food Sci Nutr 2018.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.