Information Journal Paper
APA:
CopyAYALA ZAVALA, J.F., WANG, S.Y., & WANG, C.Y.. (2005). METHYL JASMONATE IN CONJUNCTION WITH ETHANOL TREATMENTS INCREASES ANTIOXIDANT CAPACITY, AROMA COMPOUNDS AND POSTHARVEST LIFE OF STRAWBERRY FRUIT. EUROPEAN FOOD RESEARCH AND TECHNOLOG, 221(5), 1438-1443. SID. https://sid.ir/paper/601279/en
Vancouver:
CopyAYALA ZAVALA J.F., WANG S.Y., WANG C.Y.. METHYL JASMONATE IN CONJUNCTION WITH ETHANOL TREATMENTS INCREASES ANTIOXIDANT CAPACITY, AROMA COMPOUNDS AND POSTHARVEST LIFE OF STRAWBERRY FRUIT. EUROPEAN FOOD RESEARCH AND TECHNOLOG[Internet]. 2005;221(5):1438-1443. Available from: https://sid.ir/paper/601279/en
IEEE:
CopyJ.F. AYALA ZAVALA, S.Y. WANG, and C.Y. WANG, “METHYL JASMONATE IN CONJUNCTION WITH ETHANOL TREATMENTS INCREASES ANTIOXIDANT CAPACITY, AROMA COMPOUNDS AND POSTHARVEST LIFE OF STRAWBERRY FRUIT,” EUROPEAN FOOD RESEARCH AND TECHNOLOG, vol. 221, no. 5, pp. 1438–1443, 2005, [Online]. Available: https://sid.ir/paper/601279/en