Information Journal Paper
APA:
CopyABDOLSHAHI, A., HEYDARI MAJD, M., & SHARIFI RAD, J.. (2015). CHOICE OF SOLVENT EXTRACTION TECHNIQUE AFFECTS FATTY ACID COMPOSITION OF PISTACHIO (PISTACIA VERA L.) OIL. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 52(4), 2422-2427. SID. https://sid.ir/paper/638893/en
Vancouver:
CopyABDOLSHAHI A., HEYDARI MAJD M., SHARIFI RAD J.. CHOICE OF SOLVENT EXTRACTION TECHNIQUE AFFECTS FATTY ACID COMPOSITION OF PISTACHIO (PISTACIA VERA L.) OIL. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2015;52(4):2422-2427. Available from: https://sid.ir/paper/638893/en
IEEE:
CopyA. ABDOLSHAHI, M. HEYDARI MAJD, and J. SHARIFI RAD, “CHOICE OF SOLVENT EXTRACTION TECHNIQUE AFFECTS FATTY ACID COMPOSITION OF PISTACHIO (PISTACIA VERA L.) OIL,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 52, no. 4, pp. 2422–2427, 2015, [Online]. Available: https://sid.ir/paper/638893/en