Information Journal Paper
APA:
Copy. (2020). Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (chenopodium quinoa willd. ) seeds. Foods, 9(5), 660-660. SID. https://sid.ir/paper/995107/en
Vancouver:
Copy. Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (chenopodium quinoa willd. ) seeds. Foods[Internet]. 2020;9(5):660-660. Available from: https://sid.ir/paper/995107/en
IEEE:
Copy, “Variations of saponins, minerals and total phenolic compounds due to processing and cooking of quinoa (chenopodium quinoa willd. ) seeds,” Foods, vol. 9, no. 5, pp. 660–660, 2020, [Online]. Available: https://sid.ir/paper/995107/en