Information Journal Paper
APA:
CopyNOURMOHAMMADI, E., SADEGHI MAHOONAK, A.R., SHAHRAMPOUR, D., & KHOMEIRY, M.. (2017). THE INVESTIGATION ON THE ANTI-BACTERIAL POWER OF BIOACTIVE PEPTIDES OBTAINED FROM ENZYMATIC HYDROLYSIS OF PUMPKIN (CUCURBITA PEPO) OIL CAKE PROTEIN. AMIRKABIR, 4(2), 71-82. SID. https://sid.ir/paper/712899/en
Vancouver:
CopyNOURMOHAMMADI E., SADEGHI MAHOONAK A.R., SHAHRAMPOUR D., KHOMEIRY M.. THE INVESTIGATION ON THE ANTI-BACTERIAL POWER OF BIOACTIVE PEPTIDES OBTAINED FROM ENZYMATIC HYDROLYSIS OF PUMPKIN (CUCURBITA PEPO) OIL CAKE PROTEIN. AMIRKABIR[Internet]. 2017;4(2):71-82. Available from: https://sid.ir/paper/712899/en
IEEE:
CopyE. NOURMOHAMMADI, A.R. SADEGHI MAHOONAK, D. SHAHRAMPOUR, and M. KHOMEIRY, “THE INVESTIGATION ON THE ANTI-BACTERIAL POWER OF BIOACTIVE PEPTIDES OBTAINED FROM ENZYMATIC HYDROLYSIS OF PUMPKIN (CUCURBITA PEPO) OIL CAKE PROTEIN,” AMIRKABIR, vol. 4, no. 2, pp. 71–82, 2017, [Online]. Available: https://sid.ir/paper/712899/en