Information Journal Paper
APA:
CopyCHENANI SALEH, N., HOSSEIN GOLI, S.A., KERAMAT, J., MEHDIPOUR, L., & HAGHIGHI, M.. (2017). EFFECT OF PREPARATION, FREEZING AND THAWING METHODS ON TOTAL PHENOLIC AND VITAMIN C CONTENT, ANTIOXIDANT ACTIVITY, TEXTURE AND MINERALS OF PEPPER (CAPSICUM ANNUUM). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(63), 51-62. SID. https://sid.ir/paper/71980/en
Vancouver:
CopyCHENANI SALEH N., HOSSEIN GOLI S.A., KERAMAT J., MEHDIPOUR L., HAGHIGHI M.. EFFECT OF PREPARATION, FREEZING AND THAWING METHODS ON TOTAL PHENOLIC AND VITAMIN C CONTENT, ANTIOXIDANT ACTIVITY, TEXTURE AND MINERALS OF PEPPER (CAPSICUM ANNUUM). IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(63):51-62. Available from: https://sid.ir/paper/71980/en
IEEE:
CopyN. CHENANI SALEH, S.A. HOSSEIN GOLI, J. KERAMAT, L. MEHDIPOUR, and M. HAGHIGHI, “EFFECT OF PREPARATION, FREEZING AND THAWING METHODS ON TOTAL PHENOLIC AND VITAMIN C CONTENT, ANTIOXIDANT ACTIVITY, TEXTURE AND MINERALS OF PEPPER (CAPSICUM ANNUUM),” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 63, pp. 51–62, 2017, [Online]. Available: https://sid.ir/paper/71980/en