Information Journal Paper
APA:
CopyJAFARI, N., & SAREMNEZHAD, S.. (2020). Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(98 ), 97-108. SID. https://sid.ir/paper/72484/en
Vancouver:
CopyJAFARI N., SAREMNEZHAD S.. Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(98 ):97-108. Available from: https://sid.ir/paper/72484/en
IEEE:
CopyN. JAFARI, and S. SAREMNEZHAD, “Production of gamma-aminobutyric acid enriched yogurt by using Lactobacillus sakei and brown rice malt extract,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 98 , pp. 97–108, 2020, [Online]. Available: https://sid.ir/paper/72484/en