Information Journal Paper
APA:
Copy. (2020). Comparing the microbial quality of traditional and industrial yoghurts. Biointerface research in applied chemistry, 10(4), 6020-6025. SID. https://sid.ir/paper/668750/en
Vancouver:
Copy. Comparing the microbial quality of traditional and industrial yoghurts. Biointerface research in applied chemistry[Internet]. 2020;10(4):6020-6025. Available from: https://sid.ir/paper/668750/en
IEEE:
Copy, “Comparing the microbial quality of traditional and industrial yoghurts,” Biointerface research in applied chemistry, vol. 10, no. 4, pp. 6020–6025, 2020, [Online]. Available: https://sid.ir/paper/668750/en