APA (7th ed.) Citation

SE, D., K, M., KN, A., M, W., JJ, N., MA, P., . . . JS, D. (2017). Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation. Journal of food science, 82(5), 1208. https://doi.org/10.1111/1750-3841.13702

Chicago Style (17th ed.) Citation

SE, Duncan, Moberg K, Amin KN, Wright M, Newkirk JJ, Ponder MA, Acuff GR, and Dickson JS. "Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation." Journal of Food Science 82, no. 5 (2017): 1208. https://doi.org/10.1111/1750-3841.13702.

MLA (9th ed.) Citation

SE, Duncan, et al. "Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation." Journal of Food Science, vol. 82, no. 5, 2017, p. 1208, https://doi.org/10.1111/1750-3841.13702.