Information Journal Paper
APA:
CopySI LEI, X., & PI HONG, Z.. (2011). ESSENTIAL OIL COMPOSITIONS AND ANTIOXIDANT ACTIVITIES OF TWO ZIZIPHORA SPECIES IN XINJIANG. FOOD SCIENCES, 6(5), 695-698. SID. https://sid.ir/paper/623622/en
Vancouver:
CopySI LEI X., PI HONG Z.. ESSENTIAL OIL COMPOSITIONS AND ANTIOXIDANT ACTIVITIES OF TWO ZIZIPHORA SPECIES IN XINJIANG. FOOD SCIENCES[Internet]. 2011;6(5):695-698. Available from: https://sid.ir/paper/623622/en
IEEE:
CopyX. SI LEI, and Z. PI HONG, “ESSENTIAL OIL COMPOSITIONS AND ANTIOXIDANT ACTIVITIES OF TWO ZIZIPHORA SPECIES IN XINJIANG,” FOOD SCIENCES, vol. 6, no. 5, pp. 695–698, 2011, [Online]. Available: https://sid.ir/paper/623622/en