Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C

MLA

Gholam Reza Jahed Khaniky, et al. “Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C.” Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr, vol. 3, no. 2, Aug. 2015, pp. 10–17. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.31ddaffeab254445bf98a7e12e8e4209&authtype=sso&custid=ns315887.

APA

Gholam Reza Jahed Khaniky, Ali Salehi, Nabi Shariatifar, Mahmud Alimohammadi, & Parisa Sedighara. (2015). Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C. Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr, 3(2), 10–17.

Chicago

Gholam Reza Jahed Khaniky, Ali Salehi, Nabi Shariatifar, Mahmud Alimohammadi, and Parisa Sedighara. 2015. “Evaluation of Antioxidant Effects of Water and Ethanolic Extracts of Iranian Pomegranate Seed on Lipid Quality of Trout Fillet and Determining the Level of Perishability at 2-4 ° C.” Majallah-i Dānishkadah-i ̒ulūm-i Pizishkī-i Niyshābūr 3 (2): 10–17. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.31ddaffeab254445bf98a7e12e8e4209&authtype=sso&custid=ns315887.