APA (7th ed.) Citation

Płonka, J., & Michalski, A. (2017). The influence of processing technique on the catecholamine and indolamine contents of fruits. Journal of Food Composition & Analysis, 57, 102. https://doi.org/10.1016/j.jfca.2016.12.023

Chicago Style (17th ed.) Citation

Płonka, Joanna, and Adam Michalski. "The Influence of Processing Technique on the Catecholamine and Indolamine Contents of Fruits." Journal of Food Composition & Analysis 57 (2017): 102. https://doi.org/10.1016/j.jfca.2016.12.023.

MLA (9th ed.) Citation

Płonka, Joanna, and Adam Michalski. "The Influence of Processing Technique on the Catecholamine and Indolamine Contents of Fruits." Journal of Food Composition & Analysis, vol. 57, 2017, p. 102, https://doi.org/10.1016/j.jfca.2016.12.023.