APA (7th ed.) Citation

Carloni, E., Amagliani, G., Omiccioli, E., Ceppetelli, V., Del Mastro, M., Rotundo, L., . . . Magnani, M. (2017). Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production. Food Chemistry, 224, 86. https://doi.org/10.1016/j.foodchem.2016.12.053

Chicago Style (17th ed.) Citation

Carloni, Elisa, Giulia Amagliani, Enrica Omiccioli, Veronica Ceppetelli, Michele Del Mastro, Luca Rotundo, Giorgio Brandi, and Mauro Magnani. "Validation and Application of a Quantitative Real-time PCR Assay to Detect Common Wheat Adulteration of Durum Wheat for Pasta Production." Food Chemistry 224 (2017): 86. https://doi.org/10.1016/j.foodchem.2016.12.053.

MLA (9th ed.) Citation

Carloni, Elisa, et al. "Validation and Application of a Quantitative Real-time PCR Assay to Detect Common Wheat Adulteration of Durum Wheat for Pasta Production." Food Chemistry, vol. 224, 2017, p. 86, https://doi.org/10.1016/j.foodchem.2016.12.053.