Nateghi, L., Hosseini, E., & Fakheri, M. A. (2024, March). The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips. Food Chemistry: X.
توثيق أسلوب شيكاغو (الطبعة السابعة عشر)Nateghi, Leila, Elahesadat Hosseini, و Mohammad Ali Fakheri. "The Effect of Cold Atmospheric Plasma Pretreatment on Oil Absorption, Acrylamide Content and Sensory Characteristics of Deep-fried Potato Strips." Food Chemistry: X Mar. 2024.
توثيق جمعية اللغة المعاصرة MLA (الإصدار التاسع)Nateghi, Leila, et al. "The Effect of Cold Atmospheric Plasma Pretreatment on Oil Absorption, Acrylamide Content and Sensory Characteristics of Deep-fried Potato Strips." Food Chemistry: X, Mar. 2024.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.