Information Journal Paper
APA:
CopyNICOLE, M.C., ANESE, M., & PARPINAL, M.. (1999). INFLUENCE OF PROCESSING ON THE ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 10(3), 94-100. SID. https://sid.ir/paper/592469/en
Vancouver:
CopyNICOLE M.C., ANESE M., PARPINAL M.. INFLUENCE OF PROCESSING ON THE ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 1999;10(3):94-100. Available from: https://sid.ir/paper/592469/en
IEEE:
CopyM.C. NICOLE, M. ANESE, and M. PARPINAL, “INFLUENCE OF PROCESSING ON THE ANTIOXIDANT PROPERTIES OF FRUIT AND VEGETABLES,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 3, pp. 94–100, 1999, [Online]. Available: https://sid.ir/paper/592469/en