Ahmed, I.A.M.; Al-Juhaimi, F.Y.; Özcan, M.M.; Uslu, N.; Karrar, E.
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets. Processes 2024, 12, 2114.
https://doi.org/10.3390/pr12102114
AMA Style
Ahmed IAM, Al-Juhaimi FY, Özcan MM, Uslu N, Karrar E.
The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets. Processes. 2024; 12(10):2114.
https://doi.org/10.3390/pr12102114
Chicago/Turabian Style
Ahmed, Isam A. Mohamed, Fahad Y. Al-Juhaimi, Mehmet Musa Özcan, Nurhan Uslu, and Emad Karrar.
2024. "The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets" Processes 12, no. 10: 2114.
https://doi.org/10.3390/pr12102114
APA Style
Ahmed, I. A. M., Al-Juhaimi, F. Y., Özcan, M. M., Uslu, N., & Karrar, E.
(2024). The Effects of Different Cooking Systems on Changes in the Bioactive Compounds, Polyphenol Profiles, Biogenic Elements, and Protein Contents of Cauliflower Florets. Processes, 12(10), 2114.
https://doi.org/10.3390/pr12102114