APA (7th ed.) Citation

Reineke, K., Mathys, A., & Knorr, D. (2011). Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods. International Journal of Food Properties, 14(4), 870. https://doi.org/10.1080/10942910903456978

Chicago Style (17th ed.) Citation

Reineke, Kai, Alexander Mathys, and Dietrich Knorr. "Shift of PH-Value During Thermal Treatments in Buffer Solutions and Selected Foods." International Journal of Food Properties 14, no. 4 (2011): 870. https://doi.org/10.1080/10942910903456978.

MLA (9th ed.) Citation

Reineke, Kai, et al. "Shift of PH-Value During Thermal Treatments in Buffer Solutions and Selected Foods." International Journal of Food Properties, vol. 14, no. 4, 2011, p. 870, https://doi.org/10.1080/10942910903456978.