Information Journal Paper
APA:
Copy. (2018). The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey. FOOD SCIENCE AND TECHNOLOGY (LWT), 96(-), 133-139. SID. https://sid.ir/paper/767744/en
Vancouver:
Copy. The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;96(-):133-139. Available from: https://sid.ir/paper/767744/en
IEEE:
Copy, “The effects of different thermal treatments on amino acid contents and chemometric-based identification of overheated honey,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 96, no. -, pp. 133–139, 2018, [Online]. Available: https://sid.ir/paper/767744/en