APA (7th ed.) Citation

Issa-Issa, H., Ivanišová, E., Noguera-Artiaga, L., Kántor, A., López-Lluch, D., Kačániová, M., . . . Carbonell-Barrachina, Á. A. (2019). Effect of the herbs used in the formulation of a Spanish herb liqueur, Herbero de la Sierra de Mariola, on its chemical and functional compositions and antioxidant and antimicrobial activities. European Food Research & Technology, 245(6), 1197. https://doi.org/10.1007/s00217-019-03247-7

Chicago Style (17th ed.) Citation

Issa-Issa, Hanán, Eva Ivanišová, Luis Noguera-Artiaga, Attila Kántor, David López-Lluch, Miroslava Kačániová, Antoni Szumny, and Ángel A. Carbonell-Barrachina. "Effect of the Herbs Used in the Formulation of a Spanish Herb Liqueur, Herbero De La Sierra De Mariola, on Its Chemical and Functional Compositions and Antioxidant and Antimicrobial Activities." European Food Research & Technology 245, no. 6 (2019): 1197. https://doi.org/10.1007/s00217-019-03247-7.

MLA (9th ed.) Citation

Issa-Issa, Hanán, et al. "Effect of the Herbs Used in the Formulation of a Spanish Herb Liqueur, Herbero De La Sierra De Mariola, on Its Chemical and Functional Compositions and Antioxidant and Antimicrobial Activities." European Food Research & Technology, vol. 245, no. 6, 2019, p. 1197, https://doi.org/10.1007/s00217-019-03247-7.