APA (7th ed.) Citation

Dong, P., Georget, E., Aganovic, K., Heinz, V., & Mathys, A. (2016). Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil. European Food Research & Technology, 242(6), 935. https://doi.org/10.1007/s00217-015-2600-1

Chicago Style (17th ed.) Citation

Dong, Peng, Erika Georget, Kemal Aganovic, Volker Heinz, and Alexander Mathys. "Inactivation of Bacillus Amyloliquefaciens Spores by Continuous High-pressure-assisted Thermal Sterilization in an Oil-in-water (o/w) Emulsion with 10 % Soybean Oil." European Food Research & Technology 242, no. 6 (2016): 935. https://doi.org/10.1007/s00217-015-2600-1.

MLA (9th ed.) Citation

Dong, Peng, et al. "Inactivation of Bacillus Amyloliquefaciens Spores by Continuous High-pressure-assisted Thermal Sterilization in an Oil-in-water (o/w) Emulsion with 10 % Soybean Oil." European Food Research & Technology, vol. 242, no. 6, 2016, p. 935, https://doi.org/10.1007/s00217-015-2600-1.