Information Journal Paper
APA:
CopyDO, T.D.. (2015). ANTIOXIDANT CAPACITY AND VITAMIN E IN BARLEY: EFFECT OF GENOTYPE AND STORAGE. FOOD CHEMISTRY, 187(-), 65-74. SID. https://sid.ir/paper/726987/en
Vancouver:
CopyDO T.D.. ANTIOXIDANT CAPACITY AND VITAMIN E IN BARLEY: EFFECT OF GENOTYPE AND STORAGE. FOOD CHEMISTRY[Internet]. 2015;187(-):65-74. Available from: https://sid.ir/paper/726987/en
IEEE:
CopyT.D. DO, “ANTIOXIDANT CAPACITY AND VITAMIN E IN BARLEY: EFFECT OF GENOTYPE AND STORAGE,” FOOD CHEMISTRY, vol. 187, no. -, pp. 65–74, 2015, [Online]. Available: https://sid.ir/paper/726987/en