APA (7th ed.) Citation

TC, M., J, d. C. A., TV, S., C, V., MDB, D., JS, d. S. P., . . . CJ, C. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat science, 164, 108110. https://doi.org/10.1016/j.meatsci.2020.108110

Chicago Style (17th ed.) Citation

TC, Merlo, et al. "Effect of the Smoking Using Brazilian Reforestation Woods on Volatile Organic Compounds, Lipid Oxidation, Microbiological and Hedonic Quality of Bacons During Shelf Life." Meat Science 164 (2020): 108110. https://doi.org/10.1016/j.meatsci.2020.108110.

MLA (9th ed.) Citation

TC, Merlo, et al. "Effect of the Smoking Using Brazilian Reforestation Woods on Volatile Organic Compounds, Lipid Oxidation, Microbiological and Hedonic Quality of Bacons During Shelf Life." Meat Science, vol. 164, 2020, p. 108110, https://doi.org/10.1016/j.meatsci.2020.108110.