Information Journal Paper
APA:
CopyPARK, J.H., PARK, Y.K., & PARK, E.. (2009). ANTIOXIDATIVE AND ANTIGENOTOXIC EFFECTS OF GARLIC (ALLIUM SATIVUM L.) PREPARED BY DIFFERENT PROCESSING METHODS. PLANT FOODS FOR HUMAN NUTRITION, 64(4), 244-249. SID. https://sid.ir/paper/574523/en
Vancouver:
CopyPARK J.H., PARK Y.K., PARK E.. ANTIOXIDATIVE AND ANTIGENOTOXIC EFFECTS OF GARLIC (ALLIUM SATIVUM L.) PREPARED BY DIFFERENT PROCESSING METHODS. PLANT FOODS FOR HUMAN NUTRITION[Internet]. 2009;64(4):244-249. Available from: https://sid.ir/paper/574523/en
IEEE:
CopyJ.H. PARK, Y.K. PARK, and E. PARK, “ANTIOXIDATIVE AND ANTIGENOTOXIC EFFECTS OF GARLIC (ALLIUM SATIVUM L.) PREPARED BY DIFFERENT PROCESSING METHODS,” PLANT FOODS FOR HUMAN NUTRITION, vol. 64, no. 4, pp. 244–249, 2009, [Online]. Available: https://sid.ir/paper/574523/en