(2018). Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil. Journal of food science and technology(Iran), 15(77), 269-261.
MLA
. "Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil", Journal of food science and technology(Iran), 15, 77, 2018, 269-261.
HARVARD
(2018). 'Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil', Journal of food science and technology(Iran), 15(77), pp. 269-261.
CHICAGO
, "Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil," Journal of food science and technology(Iran), 15 77 (2018): 269-261,
VANCOUVER
Evaluation of physicochemical properties, fatty acid composition and oxidative stability of Camelina sativa (DH 1025) oil. Journal of food science and technology(Iran), 2018; 15(77): 269-261.
