APA (7th ed.) Citation

Nosworthy, M. G., Medina, G., Franczyk, A. J., Neufeld, J., Appah, P., Utioh, A., . . . House, J. D. (2018). Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris). Food Chemistry, 240, 588. https://doi.org/10.1016/j.foodchem.2017.07.129

Chicago Style (17th ed.) Citation

Nosworthy, Matthew G., Gerardo Medina, Adam J. Franczyk, Jason Neufeld, Paulyn Appah, Alphonsus Utioh, Peter Frohlich, and James D. House. "Effect of Processing on the in Vitro and in Vivo Protein Quality of Red and Green Lentils (Lens Culinaris)." Food Chemistry 240 (2018): 588. https://doi.org/10.1016/j.foodchem.2017.07.129.

MLA (9th ed.) Citation

Nosworthy, Matthew G., et al. "Effect of Processing on the in Vitro and in Vivo Protein Quality of Red and Green Lentils (Lens Culinaris)." Food Chemistry, vol. 240, 2018, p. 588, https://doi.org/10.1016/j.foodchem.2017.07.129.