APA (7th ed.) Citation

F, R., CS, M., LS, d. S., VPR, M., ACDS, P., LA, M., . . . MCTR, V. (2022). Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt. Food research international (Ottawa, Ont.), 159, 111583. https://doi.org/10.1016/j.foodres.2022.111583

Chicago Style (17th ed.) Citation

F, Rocha, Marques CS, de Sousa LS, Minim VPR, Pires ACDS, Minim LA, Stringheta PC, Jones OG, and Vidigal MCTR. "Betalains Nanodispersions: Effects on Betalains Stability and on Rheological Properties of Greek Yogurt." Food Research International (Ottawa, Ont.) 159 (2022): 111583. https://doi.org/10.1016/j.foodres.2022.111583.

MLA (9th ed.) Citation

F, Rocha, et al. "Betalains Nanodispersions: Effects on Betalains Stability and on Rheological Properties of Greek Yogurt." Food Research International (Ottawa, Ont.), vol. 159, 2022, p. 111583, https://doi.org/10.1016/j.foodres.2022.111583.