APA (7th ed.) Citation

Amarni, F., & Kadi, H. (2010). Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane: Comparison with the conventional extraction. Innovative food science & emerging technologies, 11(2), 322-327. https://doi.org/10.1016/j.ifset.2010.01.002

Chicago Style (17th ed.) Citation

Amarni, Fatiha, and Hocine Kadi. "Kinetics Study of Microwave-assisted Solvent Extraction of Oil from Olive Cake Using Hexane: Comparison with the Conventional Extraction." Innovative Food Science & Emerging Technologies 11, no. 2 (2010): 322-327. https://doi.org/10.1016/j.ifset.2010.01.002.

MLA (9th ed.) Citation

Amarni, Fatiha, and Hocine Kadi. "Kinetics Study of Microwave-assisted Solvent Extraction of Oil from Olive Cake Using Hexane: Comparison with the Conventional Extraction." Innovative Food Science & Emerging Technologies, vol. 11, no. 2, 2010, pp. 322-327, https://doi.org/10.1016/j.ifset.2010.01.002.