Information Journal Paper
APA:
CopyANDRIKOPOULOS, N.K., ANTONOPOULOU, S., & KALIORA, A.C.. (2002). OLEUROPEIN INHIBITS LDL OXIDATION INDUCED BY COOKING OIL FRYING BY PRODUCTS AND PLATELET AGGREGATION INDUCED BY PLATELET-ACTIVATING FACTOR. FOOD SCIENCE AND TECHNOLOGY (LWT), 35(6), 479-484. SID. https://sid.ir/paper/575154/en
Vancouver:
CopyANDRIKOPOULOS N.K., ANTONOPOULOU S., KALIORA A.C.. OLEUROPEIN INHIBITS LDL OXIDATION INDUCED BY COOKING OIL FRYING BY PRODUCTS AND PLATELET AGGREGATION INDUCED BY PLATELET-ACTIVATING FACTOR. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2002;35(6):479-484. Available from: https://sid.ir/paper/575154/en
IEEE:
CopyN.K. ANDRIKOPOULOS, S. ANTONOPOULOU, and A.C. KALIORA, “OLEUROPEIN INHIBITS LDL OXIDATION INDUCED BY COOKING OIL FRYING BY PRODUCTS AND PLATELET AGGREGATION INDUCED BY PLATELET-ACTIVATING FACTOR,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 35, no. 6, pp. 479–484, 2002, [Online]. Available: https://sid.ir/paper/575154/en