Information Journal Paper
APA:
Copy. (2017). Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science, 14(1), 103-109. SID. https://sid.ir/paper/768051/en
Vancouver:
Copy. Phenolic compounds in natural and roasted nuts and their skins: a brief review. Current Opinion in Food Science[Internet]. 2017;14(1):103-109. Available from: https://sid.ir/paper/768051/en
IEEE:
Copy, “Phenolic compounds in natural and roasted nuts and their skins: a brief review,” Current Opinion in Food Science, vol. 14, no. 1, pp. 103–109, 2017, [Online]. Available: https://sid.ir/paper/768051/en