Information Journal Paper
APA:
Copy. (2019). Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization. FOOD SCIENCE AND TECHNOLOGY (LWT), 105(-), 182-189. SID. https://sid.ir/paper/705801/en
Vancouver:
Copy. Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2019;105(-):182-189. Available from: https://sid.ir/paper/705801/en
IEEE:
Copy, “Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 105, no. -, pp. 182–189, 2019, [Online]. Available: https://sid.ir/paper/705801/en