APA (7th ed.) Citation

H, L., E, T., CT, S., & DG, P. (2022). Identification of subthreshold chlorogenic acid lactones that contribute to flavor instability of ready-to-drink coffee. Food chemistry, 395, 133555. https://doi.org/10.1016/j.foodchem.2022.133555

Chicago Style (17th ed.) Citation

H, Lin, Tello E, Simons CT, and Peterson DG. "Identification of Subthreshold Chlorogenic Acid Lactones That Contribute to Flavor Instability of Ready-to-drink Coffee." Food Chemistry 395 (2022): 133555. https://doi.org/10.1016/j.foodchem.2022.133555.

MLA (9th ed.) Citation

H, Lin, et al. "Identification of Subthreshold Chlorogenic Acid Lactones That Contribute to Flavor Instability of Ready-to-drink Coffee." Food Chemistry, vol. 395, 2022, p. 133555, https://doi.org/10.1016/j.foodchem.2022.133555.