APA (7th ed.) Citation

Ali, A. A., Aljumayi, H., Aljutaily, T., Alfheeaid, H. A., Al‐Zunaidy, N. B. A., Mohamed Ahmed, I. A., . . . Khalil, N. A. (2025). The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models. Food Science & Nutrition, 13(7), 1. https://doi.org/10.1002/fsn3.70556

Chicago Style (17th ed.) Citation

Ali, Asmahan A., Huda Aljumayi, Thamer Aljutaily, Hani A. Alfheeaid, Nada Bint Abdullah Al‐Zunaidy, Isam A. Mohamed Ahmed, Belal M. Mohammed, and Nazeha A. Khalil. "The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models." Food Science & Nutrition 13, no. 7 (2025): 1. https://doi.org/10.1002/fsn3.70556.

MLA (9th ed.) Citation

Ali, Asmahan A., et al. "The Hypolipemic Properties of Kaempferol Presented in Microwaved Cooked Broccoli Between Hyperlipidemic Rat Models." Food Science & Nutrition, vol. 13, no. 7, 2025, p. 1, https://doi.org/10.1002/fsn3.70556.