Information Journal Paper
APA:
CopyNEVES, F.I.G., VIEIRA, M.C., & SILVA, C.L.M.. (2012). INACTIVATION KINETICS OF PEROXIDASE IN ZUCCHINI (CUCURBITA PEPO L.) BY HEAT AND UV-C RADIATION. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 13(-), 158-162. SID. https://sid.ir/paper/643893/en
Vancouver:
CopyNEVES F.I.G., VIEIRA M.C., SILVA C.L.M.. INACTIVATION KINETICS OF PEROXIDASE IN ZUCCHINI (CUCURBITA PEPO L.) BY HEAT AND UV-C RADIATION. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2012;13(-):158-162. Available from: https://sid.ir/paper/643893/en
IEEE:
CopyF.I.G. NEVES, M.C. VIEIRA, and C.L.M. SILVA, “INACTIVATION KINETICS OF PEROXIDASE IN ZUCCHINI (CUCURBITA PEPO L.) BY HEAT AND UV-C RADIATION,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 13, no. -, pp. 158–162, 2012, [Online]. Available: https://sid.ir/paper/643893/en