Information Journal Paper
APA:
CopyCHISARI, M., BARBAGALLO, R.N., & SPAGNA, G.. (2007). CHARACTERIZATION OF POLYPHENOL OXIDASE AND PEROXIDASE AND INFLUENCE ON BROWNING OF COLD STORED STRAWBERRY FRUIT. JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY, 55(9), 3469-3476. SID. https://sid.ir/paper/640044/en
Vancouver:
CopyCHISARI M., BARBAGALLO R.N., SPAGNA G.. CHARACTERIZATION OF POLYPHENOL OXIDASE AND PEROXIDASE AND INFLUENCE ON BROWNING OF COLD STORED STRAWBERRY FRUIT. JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY[Internet]. 2007;55(9):3469-3476. Available from: https://sid.ir/paper/640044/en
IEEE:
CopyM. CHISARI, R.N. BARBAGALLO, and G. SPAGNA, “CHARACTERIZATION OF POLYPHENOL OXIDASE AND PEROXIDASE AND INFLUENCE ON BROWNING OF COLD STORED STRAWBERRY FRUIT,” JOURNAL OF AGRICULTURE AND FOOD CHEMISTRY, vol. 55, no. 9, pp. 3469–3476, 2007, [Online]. Available: https://sid.ir/paper/640044/en