Information Journal Paper
APA:
CopyJUAN FRANCISCO, G.M., & SUN, D.W.. (2013). ULTRASOUND AND ELECTRIC FIELDS AS NOVEL TECHNIQUES FOR ASSISTING THE WINE AGEING PROCESS: THE STATE-OF-THE-ART RESEARCH. TRENDS IN FOOD SCIENCE AND TECHNOLOGY, 33(-), 40-53. SID. https://sid.ir/paper/706174/en
Vancouver:
CopyJUAN FRANCISCO G.M., SUN D.W.. ULTRASOUND AND ELECTRIC FIELDS AS NOVEL TECHNIQUES FOR ASSISTING THE WINE AGEING PROCESS: THE STATE-OF-THE-ART RESEARCH. TRENDS IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;33(-):40-53. Available from: https://sid.ir/paper/706174/en
IEEE:
CopyG.M. JUAN FRANCISCO, and D.W. SUN, “ULTRASOUND AND ELECTRIC FIELDS AS NOVEL TECHNIQUES FOR ASSISTING THE WINE AGEING PROCESS: THE STATE-OF-THE-ART RESEARCH,” TRENDS IN FOOD SCIENCE AND TECHNOLOGY, vol. 33, no. -, pp. 40–53, 2013, [Online]. Available: https://sid.ir/paper/706174/en