Information Journal Paper
APA:
Copy. (2018). Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread. FOOD SCIENCE AND BIOTECHNOLOGY, 27(4), 1201-1208. SID. https://sid.ir/paper/651803/en
Vancouver:
Copy. Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread. FOOD SCIENCE AND BIOTECHNOLOGY[Internet]. 2018;27(4):1201-1208. Available from: https://sid.ir/paper/651803/en
IEEE:
Copy, “Chitosan and chitooligosaccharides from shrimp shell waste: characterization, antimicrobial and shelf life extension in bread,” FOOD SCIENCE AND BIOTECHNOLOGY, vol. 27, no. 4, pp. 1201–1208, 2018, [Online]. Available: https://sid.ir/paper/651803/en