Cite
Effect of Washing and Cooking on Nitrate Content of Potatoes (cv. Diamant) and Implications for Mitigating Human Health Risk in Iran.
MLA
Ebrahimi, Roya, et al. “Effect of Washing and Cooking on Nitrate Content of Potatoes (Cv. Diamant) and Implications for Mitigating Human Health Risk in Iran.” Potato Research, vol. 63, no. 3, Sept. 2020, pp. 449–62. EBSCOhost, https://doi.org/10.1007/s11540-020-09450-4.
APA
Ebrahimi, R., Ahmadian, A., Ferdousi, A., Zandi, S., Shahmoradi, B., Ghanbari, R., Mahammadi, S., Rezaee, R., Safari, M., Daraei, H., Maleki, A., & Yetilmezsoy, K. (2020). Effect of Washing and Cooking on Nitrate Content of Potatoes (cv. Diamant) and Implications for Mitigating Human Health Risk in Iran. Potato Research, 63(3), 449–462. https://doi.org/10.1007/s11540-020-09450-4
Chicago
Ebrahimi, Roya, Afsaneh Ahmadian, Afsaneh Ferdousi, Shiva Zandi, Behzad Shahmoradi, Reza Ghanbari, Shadieh Mahammadi, et al. 2020. “Effect of Washing and Cooking on Nitrate Content of Potatoes (Cv. Diamant) and Implications for Mitigating Human Health Risk in Iran.” Potato Research 63 (3): 449–62. doi:10.1007/s11540-020-09450-4.