Information Journal Paper
APA:
Copy. (2017). Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea. FOOD SCIENCE AND TECHNOLOGY (LWT), 82(-), 248-254. SID. https://sid.ir/paper/726865/en
Vancouver:
Copy. Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2017;82(-):248-254. Available from: https://sid.ir/paper/726865/en
IEEE:
Copy, “Appropriately raising fermentation temperature beneficial to the increase of antioxidant activity and gallic acid content in Eurotium cristatum-fermented loose tea,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 82, no. -, pp. 248–254, 2017, [Online]. Available: https://sid.ir/paper/726865/en