Cite:
APA: Copy
MOHAMADI, M., & MASKOOKI, A., & MORTAZAVI, S., & KOCHECI, A., & NAHARDANI, M., & POURFALLAH, Z. (2015). EXTRACTION OF PHENOLIC COMPOUND FROM BARBERRY BY SUBCRITICAL WATER AND INVESTIGATION OF ANTIOXIDATION PROPERTIES OF EXTRACTED JUICES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(46), 49-59. https://www.sid.ir/en/journal/ViewPaper.aspx?id=407810
Vancouver: Copy
MOHAMADI M., MASKOOKI A.M., MORTAZAVI S.A., KOCHECI A., NAHARDANI M., POURFALLAH Z.. EXTRACTION OF PHENOLIC COMPOUND FROM BARBERRY BY SUBCRITICAL WATER AND INVESTIGATION OF ANTIOXIDATION PROPERTIES OF EXTRACTED JUICES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2015 [cited 2021April16];12(46):49-59. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=407810
IEEE: Copy
MOHAMADI, M., MASKOOKI, A., MORTAZAVI, S., KOCHECI, A., NAHARDANI, M., POURFALLAH, Z., 2015. EXTRACTION OF PHENOLIC COMPOUND FROM BARBERRY BY SUBCRITICAL WATER AND INVESTIGATION OF ANTIOXIDATION PROPERTIES OF EXTRACTED JUICES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, [online] 12(46), pp.49-59. Available at: <https://www.sid.ir/en/journal/ViewPaper.aspx?id=407810>.
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