El-Abassy, R. M., Donfack, P., & Materny, A. (2011). Assessment of Microwave versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods. IntechOpen. https://doi.org/10.5772/13327
Chicago Style (17th ed.) CitationEl-Abassy, Rasha M., Patrice Donfack, and Arnulf Materny. Assessment of Microwave Versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods. IntechOpen, 2011. https://doi.org/10.5772/13327.
MLA (9th ed.) CitationEl-Abassy, Rasha M., et al. Assessment of Microwave Versus Conventional Heating Induced Degradation of Olive Oil by VIS Raman Spectroscopy and Classical Methods. IntechOpen, 2011. https://doi.org/10.5772/13327.
Warning: These citations may not always be 100% accurate.