APA (7th ed.) Citation

Haddarah, A., Naim, E., Dankar, I., Sepulcre, F., Pujolà, M., & Chkeir, M. (2021). The effect of borage, ginger and fennel extracts on acrylamide formation in French fries in deep and electric air frying. Food chemistry, 350, 129060. https://doi.org/10.1016/j.foodchem.2021.129060

Chicago Style (17th ed.) Citation

Haddarah, Amira, Elissa Naim, Iman Dankar, Francesc Sepulcre, Montserrat Pujolà, and Manal Chkeir. "The Effect of Borage, Ginger and Fennel Extracts on Acrylamide Formation in French Fries in Deep and Electric Air Frying." Food Chemistry 350 (2021): 129060. https://doi.org/10.1016/j.foodchem.2021.129060.

MLA (9th ed.) Citation

Haddarah, Amira, et al. "The Effect of Borage, Ginger and Fennel Extracts on Acrylamide Formation in French Fries in Deep and Electric Air Frying." Food Chemistry, vol. 350, 2021, p. 129060, https://doi.org/10.1016/j.foodchem.2021.129060.