Information Journal Paper
APA:
CopyAmanpour, m., & ASEFI, N.. (2020). Effect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 15(1 ), 71-82. SID. https://sid.ir/paper/368515/en
Vancouver:
CopyAmanpour m., ASEFI N.. Effect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2020;15(1 ):71-82. Available from: https://sid.ir/paper/368515/en
IEEE:
Copym. Amanpour, and N. ASEFI, “Effect of Ultrasound Time and Acid Type on the Qualitative Properties of Extracted High Methoxyl Pectin from Quince Fruit,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 15, no. 1 , pp. 71–82, 2020, [Online]. Available: https://sid.ir/paper/368515/en