Information Journal Paper
APA:
CopyHYLDGAARD, M., MYGIND, T., & MEYER, R.L.. (2012). ESSENTIAL OILS IN FOOD PRESERVATION: MODE OF ACTION, SYNERGIES, AND INTERACTIONS WITH FOOD MATRIX COMPONENTS. FRONTIERS IN MICROBIOLOGY, 3(-), 1-24. SID. https://sid.ir/paper/635015/en
Vancouver:
CopyHYLDGAARD M., MYGIND T., MEYER R.L.. ESSENTIAL OILS IN FOOD PRESERVATION: MODE OF ACTION, SYNERGIES, AND INTERACTIONS WITH FOOD MATRIX COMPONENTS. FRONTIERS IN MICROBIOLOGY[Internet]. 2012;3(-):1-24. Available from: https://sid.ir/paper/635015/en
IEEE:
CopyM. HYLDGAARD, T. MYGIND, and R.L. MEYER, “ESSENTIAL OILS IN FOOD PRESERVATION: MODE OF ACTION, SYNERGIES, AND INTERACTIONS WITH FOOD MATRIX COMPONENTS,” FRONTIERS IN MICROBIOLOGY, vol. 3, no. -, pp. 1–24, 2012, [Online]. Available: https://sid.ir/paper/635015/en