Cite
The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa).
MLA
Harivaindaran, K. V., et al. “The Effects of Superheated Steam Roasting on Proximate Analysis, Antioxidant Activity, and Oil Quality of Black Seed (Nigella Sativa).” Food Science & Nutrition, vol. 11, no. 11, Nov. 2023, pp. 7296–310. EBSCOhost, https://doi.org/10.1002/fsn3.3655.
APA
Harivaindaran, K. V., Hữu, T. N., Nguyễn, S. Đ. T., Samsudin, H., Ariffin, F., & Mohammadi, N. A. (2023). The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa). Food Science & Nutrition, 11(11), 7296–7310. https://doi.org/10.1002/fsn3.3655
Chicago
Harivaindaran, K. V., Tiến, Nguyễn Hữu, Song Đinh, Toàn Nguyễn, Hayati Samsudin, Fazilah Ariffin, and Nafchi, Abdorreza Mohammadi. 2023. “The Effects of Superheated Steam Roasting on Proximate Analysis, Antioxidant Activity, and Oil Quality of Black Seed (Nigella Sativa).” Food Science & Nutrition 11 (11): 7296–7310. doi:10.1002/fsn3.3655.