Information Journal Paper
APA:
Copy. (2019). The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features. FOOD SCIENCE AND BIOTECHNOLOGY, 29(2), 207-216. SID. https://sid.ir/paper/977380/en
Vancouver:
Copy. The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features. FOOD SCIENCE AND BIOTECHNOLOGY[Internet]. 2019;29(2):207-216. Available from: https://sid.ir/paper/977380/en
IEEE:
Copy, “The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features,” FOOD SCIENCE AND BIOTECHNOLOGY, vol. 29, no. 2, pp. 207–216, 2019, [Online]. Available: https://sid.ir/paper/977380/en