Cite
Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
MLA
Imran, Muhammad, et al. “Fatty Acids Characterization, Oxidative Perspectives and Consumer Acceptability of Oil Extracted from Pre-Treated Chia (Salvia Hispanica L.) Seeds.” Lipids in Health & Disease, vol. 15, Sept. 2016, pp. 1–13. EBSCOhost, https://doi.org/10.1186/s12944-016-0329-x.
APA
Imran, M., Nadeem, M., Faisal Manzoor, M., Javed, A., Ali, Z., Nadeem Akhtar, M., Ali, M., & Hussain, Y. (2016). Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds. Lipids in Health & Disease, 15, 1–13. https://doi.org/10.1186/s12944-016-0329-x
Chicago
Imran, Muhammad, Muhammad Nadeem, Muhammad Faisal Manzoor, Amna Javed, Zafar Ali, Muhammad Nadeem Akhtar, Muhammad Ali, and Yasir Hussain. 2016. “Fatty Acids Characterization, Oxidative Perspectives and Consumer Acceptability of Oil Extracted from Pre-Treated Chia (Salvia Hispanica L.) Seeds.” Lipids in Health & Disease 15 (September): 1–13. doi:10.1186/s12944-016-0329-x.