Information Journal Paper
APA:
CopyAZEREDO, H.M.C.. (2009). BETALAINS: PROPERTIES, SOURCES, APPLICATIONS, AND STABILITY-A REVIEW. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), 44(-), 2365-2376. SID. https://sid.ir/paper/636111/en
Vancouver:
CopyAZEREDO H.M.C.. BETALAINS: PROPERTIES, SOURCES, APPLICATIONS, AND STABILITY-A REVIEW. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL)[Internet]. 2009;44(-):2365-2376. Available from: https://sid.ir/paper/636111/en
IEEE:
CopyH.M.C. AZEREDO, “BETALAINS: PROPERTIES, SOURCES, APPLICATIONS, AND STABILITY-A REVIEW,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (INTERNATIONAL), vol. 44, no. -, pp. 2365–2376, 2009, [Online]. Available: https://sid.ir/paper/636111/en