Information Journal Paper
APA:
Copy. (2019). The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L. ) affected by genotype and geographical differences. FOOD CHEMISTRY, 276(-), 700-706. SID. https://sid.ir/paper/737937/en
Vancouver:
Copy. The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L. ) affected by genotype and geographical differences. FOOD CHEMISTRY[Internet]. 2019;276(-):700-706. Available from: https://sid.ir/paper/737937/en
IEEE:
Copy, “The phytochemical variability of fatty acids in basil seeds (Ocimum basilicum L. ) affected by genotype and geographical differences,” FOOD CHEMISTRY, vol. 276, no. -, pp. 700–706, 2019, [Online]. Available: https://sid.ir/paper/737937/en