APA (7th ed.) Citation

Reitermayer, D., Kafka, T. A., Lenz, C. A., & Vogel, R. F. (2020). Interaction of fat and aqueous phase parameters during high-hydrostatic pressure inactivation of Lactobacillus plantarum in oil-in-water emulsions. European Food Research & Technology, 246(6), 1269. https://doi.org/10.1007/s00217-020-03487-y

Chicago Style (17th ed.) Citation

Reitermayer, D., T. A. Kafka, C. A. Lenz, and R. F. Vogel. "Interaction of Fat and Aqueous Phase Parameters During High-hydrostatic Pressure Inactivation of Lactobacillus Plantarum in Oil-in-water Emulsions." European Food Research & Technology 246, no. 6 (2020): 1269. https://doi.org/10.1007/s00217-020-03487-y.

MLA (9th ed.) Citation

Reitermayer, D., et al. "Interaction of Fat and Aqueous Phase Parameters During High-hydrostatic Pressure Inactivation of Lactobacillus Plantarum in Oil-in-water Emulsions." European Food Research & Technology, vol. 246, no. 6, 2020, p. 1269, https://doi.org/10.1007/s00217-020-03487-y.