Information Journal Paper
APA:
Copy. (2018). Ice cream supplemented with grape juice residue as a source of antioxidants. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 71(1), 183-189. SID. https://sid.ir/paper/694610/en
Vancouver:
Copy. Ice cream supplemented with grape juice residue as a source of antioxidants. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2018;71(1):183-189. Available from: https://sid.ir/paper/694610/en
IEEE:
Copy, “Ice cream supplemented with grape juice residue as a source of antioxidants,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 71, no. 1, pp. 183–189, 2018, [Online]. Available: https://sid.ir/paper/694610/en