Information Journal Paper
APA:
CopyGHARIBZAHEDI, S.M.T.. (2015). FORMULATION DESIGN AND PHYSICOCHEMICAL STABILITY CHARACTERIZATION OF NANOEMULSIONS OF NETTLE (URTICA DIOICA) ESSENTIAL OIL USING A MODEL-BASED METHODOLOGY. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 39(-), 2947-2958. SID. https://sid.ir/paper/727599/en
Vancouver:
CopyGHARIBZAHEDI S.M.T.. FORMULATION DESIGN AND PHYSICOCHEMICAL STABILITY CHARACTERIZATION OF NANOEMULSIONS OF NETTLE (URTICA DIOICA) ESSENTIAL OIL USING A MODEL-BASED METHODOLOGY. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2015;39(-):2947-2958. Available from: https://sid.ir/paper/727599/en
IEEE:
CopyS.M.T. GHARIBZAHEDI, “FORMULATION DESIGN AND PHYSICOCHEMICAL STABILITY CHARACTERIZATION OF NANOEMULSIONS OF NETTLE (URTICA DIOICA) ESSENTIAL OIL USING A MODEL-BASED METHODOLOGY,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 39, no. -, pp. 2947–2958, 2015, [Online]. Available: https://sid.ir/paper/727599/en