Information Journal Paper
APA:
CopySUBUDHI, B.B., & BHOI, A.. (2014). ANTIOXIDATIVE EFFECTS OF BRASSICA JUNCEA AND MORINGA OLIEFERA PREPARED BY DIFFERENT PROCESSING METHODS. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 51(4), 0-0. SID. https://sid.ir/paper/656750/en
Vancouver:
CopySUBUDHI B.B., BHOI A.. ANTIOXIDATIVE EFFECTS OF BRASSICA JUNCEA AND MORINGA OLIEFERA PREPARED BY DIFFERENT PROCESSING METHODS. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;51(4):0-0. Available from: https://sid.ir/paper/656750/en
IEEE:
CopyB.B. SUBUDHI, and A. BHOI, “ANTIOXIDATIVE EFFECTS OF BRASSICA JUNCEA AND MORINGA OLIEFERA PREPARED BY DIFFERENT PROCESSING METHODS,” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 51, no. 4, pp. 0–0, 2014, [Online]. Available: https://sid.ir/paper/656750/en