Information Journal Paper
APA:
Copy. (2018). Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). FOOD SCIENCE AND TECHNOLOGY (LWT), 97(-), 434-439. SID. https://sid.ir/paper/695163/en
Vancouver:
Copy. Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio). FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;97(-):434-439. Available from: https://sid.ir/paper/695163/en
IEEE:
Copy, “Effect of lactic acid and ajwain (Carum copticum) on the biogenic amines and quality of refrigerated common carp (Cyprinus carpio),” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 97, no. -, pp. 434–439, 2018, [Online]. Available: https://sid.ir/paper/695163/en