APA (7th ed.) Citation

Bertsch, P., Böcker, L., Mathys, A., & Fischer, P. (2021). Proteins from microalgae for the stabilization of fluid interfaces, emulsions, and foams. Trends in Food Science & Technology, 108, 326. https://doi.org/10.1016/j.tifs.2020.12.014

Chicago Style (17th ed.) Citation

Bertsch, Pascal, Lukas Böcker, Alexander Mathys, and Peter Fischer. "Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams." Trends in Food Science & Technology 108 (2021): 326. https://doi.org/10.1016/j.tifs.2020.12.014.

MLA (9th ed.) Citation

Bertsch, Pascal, et al. "Proteins from Microalgae for the Stabilization of Fluid Interfaces, Emulsions, and Foams." Trends in Food Science & Technology, vol. 108, 2021, p. 326, https://doi.org/10.1016/j.tifs.2020.12.014.