APA (7th ed.) Citation

E, S., I, S., MM, M., BS, M., TC, M., MM, S., . . . CJ, C. (2019). Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat science, 154, 46. https://doi.org/10.1016/j.meatsci.2019.04.006

Chicago Style (17th ed.) Citation

E, Saldaña, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, da Silva FG Júnior, and Contreras-Castillo CJ. "Understanding Consumers' Dynamic Sensory Perception for Bacon Smoked with Different Brazilian Woods." Meat Science 154 (2019): 46. https://doi.org/10.1016/j.meatsci.2019.04.006.

MLA (9th ed.) Citation

E, Saldaña, et al. "Understanding Consumers' Dynamic Sensory Perception for Bacon Smoked with Different Brazilian Woods." Meat Science, vol. 154, 2019, p. 46, https://doi.org/10.1016/j.meatsci.2019.04.006.