APA (7th ed.) Citation

Al-Tamimi, O., Awwad, S. H., Issa, R., Al-Qaisi, T., Abazid, H., Daraosheh, A., . . . Abu-Samak, M. (2024). The effect of roasting degrees on bioactive compounds levels in Coffea arabica and their associations with glycated hemoglobin levels and kidney function in diabetic rats. Journal of Applied Pharmaceutical Science, 14(7), 139. https://doi.org/10.7324/JAPS.2024.181047

Chicago Style (17th ed.) Citation

Al-Tamimi, Ola, Shady Helmi Awwad, Reem Issa, Talal Al-Qaisi, Husam Abazid, Ahmad Daraosheh, Beisan Mohammad, Tsvetanka Filipova, and Mahmoud Abu-Samak. "The Effect of Roasting Degrees on Bioactive Compounds Levels in Coffea Arabica and Their Associations with Glycated Hemoglobin Levels and Kidney Function in Diabetic Rats." Journal of Applied Pharmaceutical Science 14, no. 7 (2024): 139. https://doi.org/10.7324/JAPS.2024.181047.

MLA (9th ed.) Citation

Al-Tamimi, Ola, et al. "The Effect of Roasting Degrees on Bioactive Compounds Levels in Coffea Arabica and Their Associations with Glycated Hemoglobin Levels and Kidney Function in Diabetic Rats." Journal of Applied Pharmaceutical Science, vol. 14, no. 7, 2024, p. 139, https://doi.org/10.7324/JAPS.2024.181047.