Information Journal Paper
APA:
CopyHAGHPARAST, S., SHABANPOUR, B., KASHIRI, H., ALIPOUR, GH., & SUDAGAR, M.. (2013). A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 15(1), 87-99. SID. https://sid.ir/paper/584309/en
Vancouver:
CopyHAGHPARAST S., SHABANPOUR B., KASHIRI H., ALIPOUR GH., SUDAGAR M.. A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2013;15(1):87-99. Available from: https://sid.ir/paper/584309/en
IEEE:
CopyS. HAGHPARAST, B. SHABANPOUR, H. KASHIRI, GH. ALIPOUR, and M. SUDAGAR, “A COMPARATIVE STUDY ON ANTIOXIDATIVE PROPERTIES OF CARAMELED REDUCING SUGARS; INHIBITORY EFFECT ON LIPID OXIDATIVE AND SENSORY IMPROVEMENT OF GLUCOSE CARAMELED PRODUCTS IN SHRIMP FLESH,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 15, no. 1, pp. 87–99, 2013, [Online]. Available: https://sid.ir/paper/584309/en