Information Journal Paper
APA:
Copy. (2017). Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L. ) seeds oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 20(-), 957-967. SID. https://sid.ir/paper/734103/en
Vancouver:
Copy. Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L. ) seeds oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES[Internet]. 2017;20(-):957-967. Available from: https://sid.ir/paper/734103/en
IEEE:
Copy, “Comparison of fatty acid profile changes between unroasted and roasted brown sesame (Sesamum indicum L. ) seeds oil,” INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol. 20, no. -, pp. 957–967, 2017, [Online]. Available: https://sid.ir/paper/734103/en