Information Journal Paper
APA:
Copy. (2019). Effect of sodium carbonate solution pre-treatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lyciumbarbarum) during drying. FOOD SCIENCE AND TECHNOLOGY (LWT), 99(-), 254-261. SID. https://sid.ir/paper/690166/en
Vancouver:
Copy. Effect of sodium carbonate solution pre-treatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lyciumbarbarum) during drying. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2019;99(-):254-261. Available from: https://sid.ir/paper/690166/en
IEEE:
Copy, “Effect of sodium carbonate solution pre-treatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lyciumbarbarum) during drying,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 99, no. -, pp. 254–261, 2019, [Online]. Available: https://sid.ir/paper/690166/en