APA (7th ed.) Citation

E, S., L, S., J, C., R, S., JH, B., MM, S., . . . CJ, C. (2019). Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods. Food research international (Ottawa, Ont.), 119, 839. https://doi.org/10.1016/j.foodres.2018.10.067

Chicago Style (17th ed.) Citation

E, Saldaña, et al. "Relationship Between Volatile Compounds and Consumer-based Sensory Characteristics of Bacon Smoked with Different Brazilian Woods." Food Research International (Ottawa, Ont.) 119 (2019): 839. https://doi.org/10.1016/j.foodres.2018.10.067.

MLA (9th ed.) Citation

E, Saldaña, et al. "Relationship Between Volatile Compounds and Consumer-based Sensory Characteristics of Bacon Smoked with Different Brazilian Woods." Food Research International (Ottawa, Ont.), vol. 119, 2019, p. 839, https://doi.org/10.1016/j.foodres.2018.10.067.