APA (7th ed.) Citation

Verde Méndez, C., Rodríguez Rodríguez, E., Díaz Romero, C., Sánchez Mata, M., Matallana González, M., & Torija Isasa, M. (2011). Vitamin C and organic acid contents in Spanish 'Gazpacho' soup related to the vegetables used for its elaboration process Contenidos de vitamina C y acidos organicos en Gazpacho y en las hortalizas usadas en su elaboracion. CyTA: Journal of Food, 9(1), 71. https://doi.org/10.1080/19476331003654393

Chicago Style (17th ed.) Citation

Verde Méndez, C.M., E.M Rodríguez Rodríguez, C. Díaz Romero, M.C Sánchez Mata, M.C Matallana González, and M.E Torija Isasa. "Vitamin C and Organic Acid Contents in Spanish 'Gazpacho' Soup Related to the Vegetables Used for Its Elaboration Process Contenidos De Vitamina C Y Acidos Organicos En Gazpacho Y En Las Hortalizas Usadas En Su Elaboracion." CyTA: Journal of Food 9, no. 1 (2011): 71. https://doi.org/10.1080/19476331003654393.

MLA (9th ed.) Citation

Verde Méndez, C.M., et al. "Vitamin C and Organic Acid Contents in Spanish 'Gazpacho' Soup Related to the Vegetables Used for Its Elaboration Process Contenidos De Vitamina C Y Acidos Organicos En Gazpacho Y En Las Hortalizas Usadas En Su Elaboracion." CyTA: Journal of Food, vol. 9, no. 1, 2011, p. 71, https://doi.org/10.1080/19476331003654393.