Al Juhaimi, F.; Atasoy, Z.B.; Uslu, N.; Özcan, M.M.; Mohamed Ahmed, I.A.; Walayat, N.
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds. Foods 2025, 14, 732.
https://doi.org/10.3390/foods14050732
AMA Style
Al Juhaimi F, Atasoy ZB, Uslu N, Özcan MM, Mohamed Ahmed IA, Walayat N.
The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds. Foods. 2025; 14(5):732.
https://doi.org/10.3390/foods14050732
Chicago/Turabian Style
Al Juhaimi, Fahad, Zehra Beyza Atasoy, Nurhan Uslu, Mehmet Musa Özcan, Isam A. Mohamed Ahmed, and Noman Walayat.
2025. "The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds" Foods 14, no. 5: 732.
https://doi.org/10.3390/foods14050732
APA Style
Al Juhaimi, F., Atasoy, Z. B., Uslu, N., Özcan, M. M., Mohamed Ahmed, I. A., & Walayat, N.
(2025). The Effect of Roasting on Oil Content, Fatty Acids, Bioactive Compounds and Mineral Contents of Purslane (Portulaca oleracea L.) Seeds. Foods, 14(5), 732.
https://doi.org/10.3390/foods14050732
