APA (7th ed.) Citation

Akcicek, A., Özgölet, M., Tekin-Cakmak, Z. H., Karasu, S., Duran, E., & Sagdic, O. (2024). Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. American Chemical Society.

Chicago Style (17th ed.) Citation

Akcicek, Alican, Muhammed Özgölet, Zeynep Hazal Tekin-Cakmak, Salih Karasu, Esra Duran, and Osman Sagdic. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. American Chemical Society, 2024.

MLA (9th ed.) Citation

Akcicek, Alican, et al. Cold-Pressed Okra Seed Oil Byproduct as an Ingredient for Muffins to Decrease Glycemic Index, Maillard Reaction, and Oxidation. American Chemical Society, 2024.