Information Journal Paper
APA:
Copy. (2018). Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. FOOD SCIENCE AND TECHNOLOGY (LWT), 98(-), 583-590. SID. https://sid.ir/paper/769409/en
Vancouver:
Copy. Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese. FOOD SCIENCE AND TECHNOLOGY (LWT)[Internet]. 2018;98(-):583-590. Available from: https://sid.ir/paper/769409/en
IEEE:
Copy, “Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese,” FOOD SCIENCE AND TECHNOLOGY (LWT), vol. 98, no. -, pp. 583–590, 2018, [Online]. Available: https://sid.ir/paper/769409/en