Changes in the quality of oil extracted by hot pressing from black cumin (Nigella sativa) seeds and by solvent from the obtained cake during refining.

MLA

Abedinzadeh, Solmaz, et al. “Changes in the Quality of Oil Extracted by Hot Pressing from Black Cumin (Nigella Sativa) Seeds and by Solvent from the Obtained Cake during Refining.” Food Science & Nutrition, vol. 12, no. 5, May 2024, pp. 3563–73. EBSCOhost, https://doi.org/10.1002/fsn3.4025.

APA

Abedinzadeh, S., Torbati, M., Azadmard, D. S., & Hashempour, B. F. (2024). Changes in the quality of oil extracted by hot pressing from black cumin (Nigella sativa) seeds and by solvent from the obtained cake during refining. Food Science & Nutrition, 12(5), 3563–3573. https://doi.org/10.1002/fsn3.4025

Chicago

Abedinzadeh, Solmaz, Mohammadali Torbati, Damirchi, Sodeif Azadmard, and Baltork, Fataneh Hashempour. 2024. “Changes in the Quality of Oil Extracted by Hot Pressing from Black Cumin (Nigella Sativa) Seeds and by Solvent from the Obtained Cake during Refining.” Food Science & Nutrition 12 (5): 3563–73. doi:10.1002/fsn3.4025.