Information Journal Paper
APA:
Copy. (2018). Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. FOOD CHEMISTRY, 248(-), 93-100. SID. https://sid.ir/paper/737924/en
Vancouver:
Copy. Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters. FOOD CHEMISTRY[Internet]. 2018;248(-):93-100. Available from: https://sid.ir/paper/737924/en
IEEE:
Copy, “Discrimination of processing grades of olive oil and other vegetable oils by monochloropropanediol esters and glycidyl esters,” FOOD CHEMISTRY, vol. 248, no. -, pp. 93–100, 2018, [Online]. Available: https://sid.ir/paper/737924/en