APA (7th ed.) Citation

A, A., A, E., DA, L., G, C., & L, M. (2023). Common beans as a source of food ingredients: Techno-functional and biological potential. Comprehensive reviews in food science and food safety, 22(4), 2910. https://doi.org/10.1111/1541-4337.13166

Chicago Style (17th ed.) Citation

A, Alfaro-Diaz, Escobedo A, Luna-Vital DA, Castillo-Herrera G, and Mojica L. "Common Beans as a Source of Food Ingredients: Techno-functional and Biological Potential." Comprehensive Reviews in Food Science and Food Safety 22, no. 4 (2023): 2910. https://doi.org/10.1111/1541-4337.13166.

MLA (9th ed.) Citation

A, Alfaro-Diaz, et al. "Common Beans as a Source of Food Ingredients: Techno-functional and Biological Potential." Comprehensive Reviews in Food Science and Food Safety, vol. 22, no. 4, 2023, p. 2910, https://doi.org/10.1111/1541-4337.13166.