Information Journal Paper
APA:
CopyLI, H.. (2016). OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS, ANTIOXIDANTS AND ROSMARINIC ACID FROM PERILLA LEAVES USING RESPONSE SURFACE METHODOLOGY. FOOD SCIENCE AND TECHNOLOGY (CAMPINAS), 36(4), 686-693. SID. https://sid.ir/paper/710915/en
Vancouver:
CopyLI H.. OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS, ANTIOXIDANTS AND ROSMARINIC ACID FROM PERILLA LEAVES USING RESPONSE SURFACE METHODOLOGY. FOOD SCIENCE AND TECHNOLOGY (CAMPINAS)[Internet]. 2016;36(4):686-693. Available from: https://sid.ir/paper/710915/en
IEEE:
CopyH. LI, “OPTIMIZATION OF ULTRASOUND-ASSISTED EXTRACTION OF PHENOLIC COMPOUNDS, ANTIOXIDANTS AND ROSMARINIC ACID FROM PERILLA LEAVES USING RESPONSE SURFACE METHODOLOGY,” FOOD SCIENCE AND TECHNOLOGY (CAMPINAS), vol. 36, no. 4, pp. 686–693, 2016, [Online]. Available: https://sid.ir/paper/710915/en