Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

MLA

Amritpal Kaur, et al. “Influence of Microwave Roasting on Chemical Composition, Oxidative Stability and Fatty Acid Composition of Flaxseed (Linum Usitatissimum L.) Oil.” Food Chemistry, vol. 326, Dec. 2019. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....5e2a0fe07d1cf0c4933cf320b7eb5e9f&authtype=sso&custid=ns315887.

APA

Amritpal Kaur, Madhav P. Yadav, Balwinder Singh, Narpinder Singh, & Kanchan Suri. (2019). Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. Food Chemistry, 326.

Chicago

Amritpal Kaur, Madhav P. Yadav, Balwinder Singh, Narpinder Singh, and Kanchan Suri. 2019. “Influence of Microwave Roasting on Chemical Composition, Oxidative Stability and Fatty Acid Composition of Flaxseed (Linum Usitatissimum L.) Oil.” Food Chemistry 326 (December). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....5e2a0fe07d1cf0c4933cf320b7eb5e9f&authtype=sso&custid=ns315887.