APA (7th ed.) Citation

Colosimo, R., Gabriele, M., Cifelli, M., Longo, V., Domenici, V., & Pucci, L. (2020). The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity. Food Chemistry, 305, N.PAG. https://doi.org/10.1016/j.foodchem.2019.125510

Chicago Style (17th ed.) Citation

Colosimo, Raffaele, Morena Gabriele, Mario Cifelli, Vincenzo Longo, Valentina Domenici, and Laura Pucci. "The Effect of Sourdough Fermentation on Triticum Dicoccum from Garfagnana: 1H NMR Characterization and Analysis of the Antioxidant Activity." Food Chemistry 305 (2020): N.PAG. https://doi.org/10.1016/j.foodchem.2019.125510.

MLA (9th ed.) Citation

Colosimo, Raffaele, et al. "The Effect of Sourdough Fermentation on Triticum Dicoccum from Garfagnana: 1H NMR Characterization and Analysis of the Antioxidant Activity." Food Chemistry, vol. 305, 2020, p. N.PAG, https://doi.org/10.1016/j.foodchem.2019.125510.