(2012). Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties. Food Research Journal, 21(4), 421-431.
MLA
. "Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties". Food Research Journal, 21, 4, 2012, 421-431.
HARVARD
(2012). 'Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties', Food Research Journal, 21(4), pp. 421-431.
VANCOUVER
Chemical composition and effect of thermal processing methods on polyphenol content of two Iranian acorn varieties. Food Research Journal, 2012; 21(4): 421-431.