Information Journal Paper
APA:
Copy. (2019). Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. FOOD CHEMISTRY, 288(-), 405-412. SID. https://sid.ir/paper/655310/en
Vancouver:
Copy. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat. FOOD CHEMISTRY[Internet]. 2019;288(-):405-412. Available from: https://sid.ir/paper/655310/en
IEEE:
Copy, “Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat,” FOOD CHEMISTRY, vol. 288, no. -, pp. 405–412, 2019, [Online]. Available: https://sid.ir/paper/655310/en