APA (7th ed.) Citation

TC, M., JM, L., E, S., I, P., AC, O., BS, M., . . . CJ, C. (2021). Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon. Meat science, 181, 108596. https://doi.org/10.1016/j.meatsci.2021.108596

Chicago Style (17th ed.) Citation

TC, Merlo, Lorenzo JM, Saldaña E, Patinho I, Oliveira AC, Menegali BS, Selani MM, Domínguez R, and Contreras-Castillo CJ. "Relationship Between Volatile Organic Compounds, Free Amino Acids, and Sensory Profile of Smoked Bacon." Meat Science 181 (2021): 108596. https://doi.org/10.1016/j.meatsci.2021.108596.

MLA (9th ed.) Citation

TC, Merlo, et al. "Relationship Between Volatile Organic Compounds, Free Amino Acids, and Sensory Profile of Smoked Bacon." Meat Science, vol. 181, 2021, p. 108596, https://doi.org/10.1016/j.meatsci.2021.108596.