Information Journal Paper
APA:
Copy. (2017). Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albus L. ) Cultivar. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 41(-), 0-0. SID. https://sid.ir/paper/728567/en
Vancouver:
Copy. Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albus L. ) Cultivar. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2017;41(-):0-0. Available from: https://sid.ir/paper/728567/en
IEEE:
Copy, “Effect of Processing Methods on Alkaloids, Phytate, Phenolics, Antioxidants Activity and Minerals of Newly Developed Lupin (Lupinus albus L. ) Cultivar,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 41, no. -, pp. 0–0, 2017, [Online]. Available: https://sid.ir/paper/728567/en