Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass.

MLA

Babuskin, Srinivasan, et al. “Effects of Rosemary Extracts on Oxidative Stability of Chikkis Fortified with Microalgae Biomass.” Journal of Food Science and Technology, vol. 52, no. 6, June 2015, pp. 3784–93. EBSCOhost, https://doi.org/10.1007/s13197-014-1439-y.

APA

Babuskin, S., Radhakrishnan, K., Azhagu Saravana Babu, P., Sukumar, M., Fayidh, M. A., Sabina, K., Archana, G., & Sivarajan, M. (2015). Effects of Rosemary extracts on oxidative stability of chikkis fortified with microalgae biomass. Journal of Food Science and Technology, 52(6), 3784–3793. https://doi.org/10.1007/s13197-014-1439-y

Chicago

Babuskin, Srinivasan, Kesavan Radhakrishnan, Packirisamy Azhagu Saravana Babu, Muthusamy Sukumar, Mohammed Abbas Fayidh, Kalleary Sabina, Ganesan Archana, and Meenakshisundaram Sivarajan. 2015. “Effects of Rosemary Extracts on Oxidative Stability of Chikkis Fortified with Microalgae Biomass.” Journal of Food Science and Technology 52 (6): 3784–93. doi:10.1007/s13197-014-1439-y.