APA (7th ed.) Citation

LL, F., MVS, F., RN, C., AFA, C., TC, P., HLA, S., . . . AG, C. (2018). The xylooligosaccharide addition and sodium reduction in requeijão cremoso processed cheese. Food research international (Ottawa, Ont.), 107, 137. https://doi.org/10.1016/j.foodres.2018.02.018

Chicago Style (17th ed.) Citation

LL, Ferrão, et al. "The Xylooligosaccharide Addition and Sodium Reduction in Requeijão Cremoso Processed Cheese." Food Research International (Ottawa, Ont.) 107 (2018): 137. https://doi.org/10.1016/j.foodres.2018.02.018.

MLA (9th ed.) Citation

LL, Ferrão, et al. "The Xylooligosaccharide Addition and Sodium Reduction in Requeijão Cremoso Processed Cheese." Food Research International (Ottawa, Ont.), vol. 107, 2018, p. 137, https://doi.org/10.1016/j.foodres.2018.02.018.