Information Journal Paper
APA:
Copy. (2017). Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical reviews in food science and nutrition, -(-), 1-18. SID. https://sid.ir/paper/734168/en
Vancouver:
Copy. Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods. Critical reviews in food science and nutrition[Internet]. 2017;-(-):1-18. Available from: https://sid.ir/paper/734168/en
IEEE:
Copy, “Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods,” Critical reviews in food science and nutrition, vol. -, no. -, pp. 1–18, 2017, [Online]. Available: https://sid.ir/paper/734168/en