APA Alıntı

Asadi, S., Aalami, M., Shoeibi, S., Kashaninejad, M., Ghorbani, M., & Delavar, M. (2020). Effects of different roasting methods on formation of acrylamide in pistachio. Food Sci Nutr.

Chicago Stili Alıntı

Asadi, Sonia, Mehran Aalami, Shahram Shoeibi, Mehdi Kashaninejad, Mohammad Ghorbani, ve Mostafa Delavar. "Effects of Different Roasting Methods On Formation of Acrylamide in Pistachio." Food Sci Nutr 2020.

MLA Alıntı

Asadi, Sonia, et al. "Effects of Different Roasting Methods On Formation of Acrylamide in Pistachio." Food Sci Nutr 2020.