APA (7th ed.) Citation

M, M., B, M., E, T., & P, H. (2024). Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. Food chemistry: X, 22, 101385. https://doi.org/10.1016/j.fochx.2024.101385

Chicago Style (17th ed.) Citation

M, Martínez-Subirà, Meints B, Tomasino E, and Hayes P. "Effects of Roasting and Steeping on Nutrients and Physiochemical Compounds in Organically Grown Naked Barley Teas." Food Chemistry: X 22 (2024): 101385. https://doi.org/10.1016/j.fochx.2024.101385.

MLA (9th ed.) Citation

M, Martínez-Subirà, et al. "Effects of Roasting and Steeping on Nutrients and Physiochemical Compounds in Organically Grown Naked Barley Teas." Food Chemistry: X, vol. 22, 2024, p. 101385, https://doi.org/10.1016/j.fochx.2024.101385.