APA (7th ed.) Citation

García, A., Rodríguez, M., Ávila Hidalgo, M., & Bertram, H. (2017). Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: A low-field NMR study. European Food Research & Technology, 243(3), 455. https://doi.org/10.1007/s00217-016-2759-0

Chicago Style (17th ed.) Citation

García, Ana, Mª Rodríguez, Mª Ávila Hidalgo, and Hanne Bertram. "Water Mobility and Distribution During Dry-fermented Sausages 'Spanish Type' Manufacturing and Its Relationship with Physicochemical and Textural Properties: A Low-field NMR Study." European Food Research & Technology 243, no. 3 (2017): 455. https://doi.org/10.1007/s00217-016-2759-0.

MLA (9th ed.) Citation

García, Ana, et al. "Water Mobility and Distribution During Dry-fermented Sausages 'Spanish Type' Manufacturing and Its Relationship with Physicochemical and Textural Properties: A Low-field NMR Study." European Food Research & Technology, vol. 243, no. 3, 2017, p. 455, https://doi.org/10.1007/s00217-016-2759-0.