Information Journal Paper
APA:
Copy. (2018). Application of osmotic dehydration to improve the quality of dried goji berry. JOURNAL OF FOOD ENGINEERING, 232(-), 36-43. SID. https://sid.ir/paper/702379/en
Vancouver:
Copy. Application of osmotic dehydration to improve the quality of dried goji berry. JOURNAL OF FOOD ENGINEERING[Internet]. 2018;232(-):36-43. Available from: https://sid.ir/paper/702379/en
IEEE:
Copy, “Application of osmotic dehydration to improve the quality of dried goji berry,” JOURNAL OF FOOD ENGINEERING, vol. 232, no. -, pp. 36–43, 2018, [Online]. Available: https://sid.ir/paper/702379/en