Information Journal Paper
APA:
CopyHajinia, F., SADEGHI, A., SADEGHI MAHOONAK, A.R., KHOMEIRI, M., MAGHSOUDLOU, Y., & MOAYEDI, A.. (2020). Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough. JOURNAL OF FOOD HYGIENE, 10(1 (37) ), 45-59. SID. https://sid.ir/paper/222916/en
Vancouver:
CopyHajinia F., SADEGHI A., SADEGHI MAHOONAK A.R., KHOMEIRI M., MAGHSOUDLOU Y., MOAYEDI A.. Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough. JOURNAL OF FOOD HYGIENE[Internet]. 2020;10(1 (37) ):45-59. Available from: https://sid.ir/paper/222916/en
IEEE:
CopyF. Hajinia, A. SADEGHI, A.R. SADEGHI MAHOONAK, M. KHOMEIRI, Y. MAGHSOUDLOU, and A. MOAYEDI, “Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdough,” JOURNAL OF FOOD HYGIENE, vol. 10, no. 1 (37) , pp. 45–59, 2020, [Online]. Available: https://sid.ir/paper/222916/en