Information Journal Paper
APA:
CopyJI, W.D., JEON, M.S., & CHUNG, H.C.. (1997). ANTIMICROBIAL ACTIVITY AND DISTILLED COMPONENTS OF GARLIC AND GINGER. AGRICULTURAL CHEMISTRY AND BIOTECHNOLOGY, 40(6), 514-518. SID. https://sid.ir/paper/540211/en
Vancouver:
CopyJI W.D., JEON M.S., CHUNG H.C.. ANTIMICROBIAL ACTIVITY AND DISTILLED COMPONENTS OF GARLIC AND GINGER. AGRICULTURAL CHEMISTRY AND BIOTECHNOLOGY[Internet]. 1997;40(6):514-518. Available from: https://sid.ir/paper/540211/en
IEEE:
CopyW.D. JI, M.S. JEON, and H.C. CHUNG, “ANTIMICROBIAL ACTIVITY AND DISTILLED COMPONENTS OF GARLIC AND GINGER,” AGRICULTURAL CHEMISTRY AND BIOTECHNOLOGY, vol. 40, no. 6, pp. 514–518, 1997, [Online]. Available: https://sid.ir/paper/540211/en