APA (7th ed.) Citation

MA, d. A., E, S., JS, d. S. P., J, P., CJ, C., MA, S., & SG, F. (2018). A peptidomic approach of meat protein degradation in a low-sodium fermented sausage model using autochthonous starter cultures. Food research international (Ottawa, Ont.), 109, 368. https://doi.org/10.1016/j.foodres.2018.04.042

Chicago Style (17th ed.) Citation

MA, de Almeida, Saldaña E, da Silva Pinto JS, Palacios J, Contreras-Castillo CJ, Sentandreu MA, and Fadda SG. "A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures." Food Research International (Ottawa, Ont.) 109 (2018): 368. https://doi.org/10.1016/j.foodres.2018.04.042.

MLA (9th ed.) Citation

MA, de Almeida, et al. "A Peptidomic Approach of Meat Protein Degradation in a Low-sodium Fermented Sausage Model Using Autochthonous Starter Cultures." Food Research International (Ottawa, Ont.), vol. 109, 2018, p. 368, https://doi.org/10.1016/j.foodres.2018.04.042.