Cite
Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball.
MLA
Oz, Emel. “Inhibitory Effects of Black Cumin on the Formation of Heterocyclic Aromatic Amines in Meatball.” PLoS ONE, vol. 14, no. 8, Aug. 2019, pp. 1–13. EBSCOhost, https://doi.org/10.1371/journal.pone.0221680.
APA
Oz, E. (2019). Inhibitory effects of black cumin on the formation of heterocyclic aromatic amines in meatball. PLoS ONE, 14(8), 1–13. https://doi.org/10.1371/journal.pone.0221680
Chicago
Oz, Emel. 2019. “Inhibitory Effects of Black Cumin on the Formation of Heterocyclic Aromatic Amines in Meatball.” PLoS ONE 14 (8): 1–13. doi:10.1371/journal.pone.0221680.