Information Journal Paper
APA:
Copy. (2020). Optimization of the production process of dried unripe olives (Olea europaea L. ) as a nutraceutical ingredient naturally rich in phenolic compounds. FOOD SCIENCE AND TECHNOLOGY (LWT), 129(-), 0-0. SID. https://sid.ir/paper/1048949/en
Vancouver:
Copy. Optimization of the production process of dried unripe olives (Olea europaea L. ) as a nutraceutical ingredient naturally rich in phenolic compounds. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2020;129(-):0-0. Available from: https://sid.ir/paper/1048949/en
IEEE:
Copy, “Optimization of the production process of dried unripe olives (Olea europaea L. ) as a nutraceutical ingredient naturally rich in phenolic compounds,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 129, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/1048949/en