APA:
Copy. (2018). The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae, Kluyveromyces lactis, and Candida utilis on the chemical and microbial composition of products. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 42(2), 0-0. SID. https://sid.ir/paper/738484/en
Vancouver:
Copy. The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae, Kluyveromyces lactis, and Candida utilis on the chemical and microbial composition of products. JOURNAL OF FOOD PROCESSING AND PRESERVATION[Internet]. 2018;42(2):0-0. Available from: https://sid.ir/paper/738484/en
IEEE:
Copy, “The effect of fermentation of high alkaloid seeds of Lupinus angustifolius var. Karo by Saccharomyces cerevisieae, Kluyveromyces lactis, and Candida utilis on the chemical and microbial composition of products,” JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol. 42, no. 2, pp. 0–0, 2018, [Online]. Available: https://sid.ir/paper/738484/en