Olusegun, L., & Abbas, K. A. (2010). Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction. Elsevier.
Chicago Style (17th ed.) CitationOlusegun, Lasekan, and Kassim Ali Abbas. Analysis of Volatile Flavour Compounds and Acrylamide in Roasted Malaysian Tropical Almond (Terminalia Catappa) Nuts Using Supercritical Fluid Extraction. Elsevier, 2010.
MLA (9th ed.) CitationOlusegun, Lasekan, and Kassim Ali Abbas. Analysis of Volatile Flavour Compounds and Acrylamide in Roasted Malaysian Tropical Almond (Terminalia Catappa) Nuts Using Supercritical Fluid Extraction. Elsevier, 2010.
Warning: These citations may not always be 100% accurate.