Information Journal Paper
APA:
CopyMatini, S., MORTAZAVI, S.A., SADEGHIAN, A.R., & SHARIFI, A.. (2020). Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 17(98 ), 147-158. SID. https://sid.ir/paper/72491/en
Vancouver:
CopyMatini S., MORTAZAVI S.A., SADEGHIAN A.R., SHARIFI A.. Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;17(98 ):147-158. Available from: https://sid.ir/paper/72491/en
IEEE:
CopyS. Matini, S.A. MORTAZAVI, A.R. SADEGHIAN, and A. SHARIFI, “Optimization of Ultrasound Assisted and Maceration Extraction of Bioactive Compounds of Sardasht Black Grape residue by using Response Surface Methodology,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 17, no. 98 , pp. 147–158, 2020, [Online]. Available: https://sid.ir/paper/72491/en