Information Journal Paper
APA:
CopyCAO, H.. (2015). TYPE 2 DIABETES DIMINISHES THE BENEFITS OF DIETARY ANTIOXIDANTS: EVIDENCE FROM THE DIFFERENT FREE RADICAL SCAVENGING POTENTIAL. FOOD CHEMISTRY, 186(-), 106-112. SID. https://sid.ir/paper/711459/en
Vancouver:
CopyCAO H.. TYPE 2 DIABETES DIMINISHES THE BENEFITS OF DIETARY ANTIOXIDANTS: EVIDENCE FROM THE DIFFERENT FREE RADICAL SCAVENGING POTENTIAL. FOOD CHEMISTRY[Internet]. 2015;186(-):106-112. Available from: https://sid.ir/paper/711459/en
IEEE:
CopyH. CAO, “TYPE 2 DIABETES DIMINISHES THE BENEFITS OF DIETARY ANTIOXIDANTS: EVIDENCE FROM THE DIFFERENT FREE RADICAL SCAVENGING POTENTIAL,” FOOD CHEMISTRY, vol. 186, no. -, pp. 106–112, 2015, [Online]. Available: https://sid.ir/paper/711459/en