APA (7th ed.) Citation

NQ, B., DP, F., AW, D., JD, H., & JR, E. (2020). Distinguishing the region-of-origin of roasted coffee beans with trace element ratios. Food chemistry, 320, 126602. https://doi.org/10.1016/j.foodchem.2020.126602

Chicago Style (17th ed.) Citation

NQ, Bitter, Fernandez DP, Driscoll AW, Howa JD, and Ehleringer JR. "Distinguishing the Region-of-origin of Roasted Coffee Beans with Trace Element Ratios." Food Chemistry 320 (2020): 126602. https://doi.org/10.1016/j.foodchem.2020.126602.

MLA (9th ed.) Citation

NQ, Bitter, et al. "Distinguishing the Region-of-origin of Roasted Coffee Beans with Trace Element Ratios." Food Chemistry, vol. 320, 2020, p. 126602, https://doi.org/10.1016/j.foodchem.2020.126602.