APA (7th ed.) Citation

TL, S., UV, L., SLP, d. M., VAV, Q., PC, S., HSD, M., & FAR, d. B. (2020). Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo. Journal of food science, 85(7), 2236. https://doi.org/10.1111/1750-3841.15301

Chicago Style (17th ed.) Citation

TL, Silva, Lacerda UV, da Matta SLP, Queiroz VAV, Stringheta PC, Martino HSD, and de Barros FAR. "Evaluation of the Efficacy of Toasted White and Tannin Sorghum Flours to Improve Oxidative Stress and Lipid Profile in Vivo." Journal of Food Science 85, no. 7 (2020): 2236. https://doi.org/10.1111/1750-3841.15301.

MLA (9th ed.) Citation

TL, Silva, et al. "Evaluation of the Efficacy of Toasted White and Tannin Sorghum Flours to Improve Oxidative Stress and Lipid Profile in Vivo." Journal of Food Science, vol. 85, no. 7, 2020, p. 2236, https://doi.org/10.1111/1750-3841.15301.