Cite
The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method.
MLA
Qi, Zhou, et al. “The Effect of the Subcritical Fluid Extraction on the Quality of Almond Oils: Compared to Conventional Mechanical Pressing Method.” Food Science & Nutrition, vol. 7, no. 7, July 2019, pp. 2231–41. EBSCOhost, https://doi.org/10.1002/fsn3.1023.
APA
Qi, Z., Xiao, J., Ye, L., Chuyun, W., Chang, Z., Shugang, L., & Fenghong, H. (2019). The effect of the subcritical fluid extraction on the quality of almond oils: Compared to conventional mechanical pressing method. Food Science & Nutrition, 7(7), 2231–2241. https://doi.org/10.1002/fsn3.1023
Chicago
Qi, Zhou, Jia Xiao, Liu Ye, Wan Chuyun, Zheng Chang, Li Shugang, and Huang Fenghong. 2019. “The Effect of the Subcritical Fluid Extraction on the Quality of Almond Oils: Compared to Conventional Mechanical Pressing Method.” Food Science & Nutrition 7 (7): 2231–41. doi:10.1002/fsn3.1023.