APA (7th ed.) Citation

Ma, F., Wang, Z., Xu, S., & Lu, R. (2009). The interaction between water-insoluble pentosan and gluten of the whole wheat. European Food Research & Technology, 229(2), 231. https://doi.org/10.1007/s00217-009-1041-0

Chicago Style (17th ed.) Citation

Ma, Fu-min, Zhang Wang, Shi-ying Xu, and Rong-rong Lu. "The Interaction Between Water-insoluble Pentosan and Gluten of the Whole Wheat." European Food Research & Technology 229, no. 2 (2009): 231. https://doi.org/10.1007/s00217-009-1041-0.

MLA (9th ed.) Citation

Ma, Fu-min, et al. "The Interaction Between Water-insoluble Pentosan and Gluten of the Whole Wheat." European Food Research & Technology, vol. 229, no. 2, 2009, p. 231, https://doi.org/10.1007/s00217-009-1041-0.