Cite
Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants.
MLA
AlJuhaimi, Fahad, et al. “Effects of Fermentation, Boiling, and Drying Methods on Bioactive Properties, Phenolic and Nutrient Profiles of Aerial Parts of Purslane (Portulaca Oleracea L.) Plants.” International Journal of Food Science & Technology, vol. 58, no. 11, Nov. 2023, pp. 5809–18. EBSCOhost, https://doi.org/10.1111/ijfs.16684.
APA
AlJuhaimi, F., Mohamed Ahmed, I. A., Özcan, M. M., & Uslu, N. (2023). Effects of fermentation, boiling, and drying methods on bioactive properties, phenolic and nutrient profiles of aerial parts of purslane (Portulaca oleracea L.) plants. International Journal of Food Science & Technology, 58(11), 5809–5818. https://doi.org/10.1111/ijfs.16684
Chicago
AlJuhaimi, Fahad, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, and Nurhan Uslu. 2023. “Effects of Fermentation, Boiling, and Drying Methods on Bioactive Properties, Phenolic and Nutrient Profiles of Aerial Parts of Purslane (Portulaca Oleracea L.) Plants.” International Journal of Food Science & Technology 58 (11): 5809–18. doi:10.1111/ijfs.16684.