Information Journal Paper
APA:
CopyBOLAND NAZAR, S.Z., HOSEINI, S.E., SERVILI, M., & GHAVAMI, M.. (2014). EVALUATION OF CHANGES IN PHENOLIC COMPOUNDS OF TWO VARIETIES OF OLIVES DURING THE COURSE OF MATURATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 4(1), 69-73. SID. https://sid.ir/paper/606222/en
Vancouver:
CopyBOLAND NAZAR S.Z., HOSEINI S.E., SERVILI M., GHAVAMI M.. EVALUATION OF CHANGES IN PHENOLIC COMPOUNDS OF TWO VARIETIES OF OLIVES DURING THE COURSE OF MATURATION. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2014;4(1):69-73. Available from: https://sid.ir/paper/606222/en
IEEE:
CopyS.Z. BOLAND NAZAR, S.E. HOSEINI, M. SERVILI, and M. GHAVAMI, “EVALUATION OF CHANGES IN PHENOLIC COMPOUNDS OF TWO VARIETIES OF OLIVES DURING THE COURSE OF MATURATION,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 4, no. 1, pp. 69–73, 2014, [Online]. Available: https://sid.ir/paper/606222/en