Information Journal Paper
APA:
CopyDASTMALCHI, K., DAMIEN, D., & OINONEN, H.J.. (2008). CHEMICAL COMPOSITION AND IN VITRO ANTIOXIDATIVE ACTIVITY OF A LEMON BALM (MELISSA OFFICINALIS L.) EXTRACT. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(3), 391-400. SID. https://sid.ir/paper/583238/en
Vancouver:
CopyDASTMALCHI K., DAMIEN D., OINONEN H.J.. CHEMICAL COMPOSITION AND IN VITRO ANTIOXIDATIVE ACTIVITY OF A LEMON BALM (MELISSA OFFICINALIS L.) EXTRACT. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(3):391-400. Available from: https://sid.ir/paper/583238/en
IEEE:
CopyK. DASTMALCHI, D. DAMIEN, and H.J. OINONEN, “CHEMICAL COMPOSITION AND IN VITRO ANTIOXIDATIVE ACTIVITY OF A LEMON BALM (MELISSA OFFICINALIS L.) EXTRACT,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. 3, pp. 391–400, 2008, [Online]. Available: https://sid.ir/paper/583238/en