Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction.

MLA

Walayat, Noman, et al. “Oxidative Stability, Quality, and Bioactive Compounds of Oils Obtained by Ultrasound and Microwave-Assisted Oil Extraction.” Critical Reviews in Food Science & Nutrition, vol. 64, no. 27, Oct. 2024, pp. 9974–91. EBSCOhost, https://doi.org/10.1080/10408398.2023.2219452.

APA

Walayat, N., Yurdunuseven-Yıldız, A., Kumar, M., Goksen, G., Öztekin, S., & Lorenzo, J. M. (2024). Oxidative stability, quality, and bioactive compounds of oils obtained by ultrasound and microwave-assisted oil extraction. Critical Reviews in Food Science & Nutrition, 64(27), 9974–9991. https://doi.org/10.1080/10408398.2023.2219452

Chicago

Walayat, Noman, Aysun Yurdunuseven-Yıldız, Manoj Kumar, Gulden Goksen, Sebahat Öztekin, and José Manuel Lorenzo. 2024. “Oxidative Stability, Quality, and Bioactive Compounds of Oils Obtained by Ultrasound and Microwave-Assisted Oil Extraction.” Critical Reviews in Food Science & Nutrition 64 (27): 9974–91. doi:10.1080/10408398.2023.2219452.