Citazione Stile APA (7a Edizione)
Rezaei, M., Alizadeh Sani, M., Amini, M., Shariatifar, N., Alikord, M., Arabameri, M., . . . Hazrati Reziabad, R. (Feb 1, 2022). Influence of cooking process on the content of water‐soluble B vitamins in rice marketed in Iran. Food Science & Nutrition. https://doi.org/10.1002/fsn3.2690
Citazione stile Chigago Style (17a edizione)
Rezaei, Mohammad, Mahmood Alizadeh Sani, Mohsen Amini, Nabi Shariatifar, Mahsa Alikord, Majid Arabameri, Anita Chalipour, e Reza Hazrati Reziabad. "Influence of Cooking Process on the Content of Water‐soluble B Vitamins in Rice Marketed in Iran." Food Science & Nutrition Feb 1, 2022. https://doi.org/10.1002/fsn3.2690.
Citatione MLA (9a ed.)
Rezaei, Mohammad, et al. "Influence of Cooking Process on the Content of Water‐soluble B Vitamins in Rice Marketed in Iran." Food Science & Nutrition, Feb 1, 2022, https://doi.org/10.1002/fsn3.2690.
Attenzione: Queste citazioni potrebbero non essere precise al 100%.