Nouri, E., Abbasi, H.. (1402). Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis. , 13(2), 13-25. doi: 10.30495/jfbt.2022.28179.10151
E. Nouri; H. Abbasi. "Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis". , 13, 2, 1402, 13-25. doi: 10.30495/jfbt.2022.28179.10151
Nouri, E., Abbasi, H.. (1402). 'Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis', , 13(2), pp. 13-25. doi: 10.30495/jfbt.2022.28179.10151
Nouri, E., Abbasi, H.. Effect of Different Processing Methods on Stability of Anthocyanin and Phycocyanin of Spirulina platensis. , 1402; 13(2): 13-25. doi: 10.30495/jfbt.2022.28179.10151


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