APA (7th ed.) Citation

Tavakoli, Z., Kavoosi, G., Siahbalaei, R., & Karimi, J. (2025). Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity. Applied Food Research, 5(1), 100741. https://doi.org/10.1016/j.afres.2025.100741

Chicago Style (17th ed.) Citation

Tavakoli, Zahra, Gholamreza Kavoosi, Roghayeh Siahbalaei, and Javad Karimi. "Spirulina Maxima as a Valuable Ingredient: Determination of Broad Fatty Acid and Amino Acid Profiles and Nutritional Quality and Anti-amylase Capacity." Applied Food Research 5, no. 1 (2025): 100741. https://doi.org/10.1016/j.afres.2025.100741.

MLA (9th ed.) Citation

Tavakoli, Zahra, et al. "Spirulina Maxima as a Valuable Ingredient: Determination of Broad Fatty Acid and Amino Acid Profiles and Nutritional Quality and Anti-amylase Capacity." Applied Food Research, vol. 5, no. 1, 2025, p. 100741, https://doi.org/10.1016/j.afres.2025.100741.