Ahmed, I.A.M.; Özcan, M.M.; Uslu, N.; Karrar, E.; Aljuhaimi, F.
The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds. Foods 2025, 14, 2740.
https://doi.org/10.3390/foods14152740
AMA Style
Ahmed IAM, Özcan MM, Uslu N, Karrar E, Aljuhaimi F.
The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds. Foods. 2025; 14(15):2740.
https://doi.org/10.3390/foods14152740
Chicago/Turabian Style
Ahmed, Isam A. Mohamed, Mehmet Musa Özcan, Nurhan Uslu, Emad Karrar, and Fahad Aljuhaimi.
2025. "The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds" Foods 14, no. 15: 2740.
https://doi.org/10.3390/foods14152740
APA Style
Ahmed, I. A. M., Özcan, M. M., Uslu, N., Karrar, E., & Aljuhaimi, F.
(2025). The Effect of Water- and Ultrasonic Bath Systems on Bioactive Compounds and Fatty Acid Compositions of Unroasted and Roasted Pumpkin Seeds. Foods, 14(15), 2740.
https://doi.org/10.3390/foods14152740