Information Journal Paper
APA:
CopyOMS OLIU, G., SOLIVA FORTUNY, R., & MARTINBELLOSO, O.. (2008). USING POLYSACCHARIDE BASED EDIBLE COATINGS TO ENHANCE QUALITY AND ANTIOXIDANT PROPERTIES OF FRESH-CUT MELON. FOOD SCIENCE AND TECHNOLOGY (LWT), 41(-), 1862-1870. SID. https://sid.ir/paper/675200/en
Vancouver:
CopyOMS OLIU G., SOLIVA FORTUNY R., MARTINBELLOSO O.. USING POLYSACCHARIDE BASED EDIBLE COATINGS TO ENHANCE QUALITY AND ANTIOXIDANT PROPERTIES OF FRESH-CUT MELON. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2008;41(-):1862-1870. Available from: https://sid.ir/paper/675200/en
IEEE:
CopyG. OMS OLIU, R. SOLIVA FORTUNY, and O. MARTINBELLOSO, “USING POLYSACCHARIDE BASED EDIBLE COATINGS TO ENHANCE QUALITY AND ANTIOXIDANT PROPERTIES OF FRESH-CUT MELON,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 41, no. -, pp. 1862–1870, 2008, [Online]. Available: https://sid.ir/paper/675200/en