Information Journal Paper
APA:
CopyCORTEZ, R.. (2017). NATURAL PIGMENTS: STABILIZATION METHODS OF ANTHOCYANINS FOR FOOD APPLICATIONS. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 16(-), 180-198. SID. https://sid.ir/paper/712159/en
Vancouver:
CopyCORTEZ R.. NATURAL PIGMENTS: STABILIZATION METHODS OF ANTHOCYANINS FOR FOOD APPLICATIONS. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY[Internet]. 2017;16(-):180-198. Available from: https://sid.ir/paper/712159/en
IEEE:
CopyR. CORTEZ, “NATURAL PIGMENTS: STABILIZATION METHODS OF ANTHOCYANINS FOR FOOD APPLICATIONS,” COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol. 16, no. -, pp. 180–198, 2017, [Online]. Available: https://sid.ir/paper/712159/en