Trad, S.; Chaabani, E.; Aidi Wannes, W.; Dakhlaoui, S.; Nait Mohamed, S.; Khammessi, S.; Hammami, M.; Bourgou, S.; Saidani Tounsi, M.; Fabiano-Tixier, A.-S.;
et al. Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches. Foods 2023, 12, 3263.
https://doi.org/10.3390/foods12173263
AMA Style
Trad S, Chaabani E, Aidi Wannes W, Dakhlaoui S, Nait Mohamed S, Khammessi S, Hammami M, Bourgou S, Saidani Tounsi M, Fabiano-Tixier A-S,
et al. Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches. Foods. 2023; 12(17):3263.
https://doi.org/10.3390/foods12173263
Chicago/Turabian Style
Trad, Sinda, Emna Chaabani, Wissem Aidi Wannes, Sarra Dakhlaoui, Salma Nait Mohamed, Saber Khammessi, Majdi Hammami, Soumaya Bourgou, Moufida Saidani Tounsi, Anne-Sylvie Fabiano-Tixier,
and et al. 2023. "Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches" Foods 12, no. 17: 3263.
https://doi.org/10.3390/foods12173263
APA Style
Trad, S., Chaabani, E., Aidi Wannes, W., Dakhlaoui, S., Nait Mohamed, S., Khammessi, S., Hammami, M., Bourgou, S., Saidani Tounsi, M., Fabiano-Tixier, A.-S., & Bettaieb Rebey, I.
(2023). Quality of Edible Sesame Oil as Obtained by Green Solvents: In Silico versus Experimental Screening Approaches. Foods, 12(17), 3263.
https://doi.org/10.3390/foods12173263
