Information Journal Paper
APA:
Copy. (2019). Inhibition of advanced glycation end-product formation by high antioxidant-leveled spices commonly used in European cuisine. ANTIOXIDANTS, 8(4), 0-0. SID. https://sid.ir/paper/982417/en
Vancouver:
Copy. Inhibition of advanced glycation end-product formation by high antioxidant-leveled spices commonly used in European cuisine. ANTIOXIDANTS[Internet]. 2019;8(4):0-0. Available from: https://sid.ir/paper/982417/en
IEEE:
Copy, “Inhibition of advanced glycation end-product formation by high antioxidant-leveled spices commonly used in European cuisine,” ANTIOXIDANTS, vol. 8, no. 4, pp. 0–0, 2019, [Online]. Available: https://sid.ir/paper/982417/en