APA (7th ed.) Citation

Lubbers, S., & Butler, E. (2010). Effects of texture and temperature on the kinetic of aroma release from model dairy custards. Food Chemistry, 123(2), 345. https://doi.org/10.1016/j.foodchem.2010.04.041

Chicago Style (17th ed.) Citation

Lubbers, Samuel, and Emma Butler. "Effects of Texture and Temperature on the Kinetic of Aroma Release from Model Dairy Custards." Food Chemistry 123, no. 2 (2010): 345. https://doi.org/10.1016/j.foodchem.2010.04.041.

MLA (9th ed.) Citation

Lubbers, Samuel, and Emma Butler. "Effects of Texture and Temperature on the Kinetic of Aroma Release from Model Dairy Custards." Food Chemistry, vol. 123, no. 2, 2010, p. 345, https://doi.org/10.1016/j.foodchem.2010.04.041.