APA (7th ed.) Citation

L, C., C, V., S, C., CSS, T., B, P., I, P., . . . T, T. (2026). Assessing residual allergenicity in heat-treated red lentil flours through simulated digestion, in vitro and in silico assays and peptidome approach. Food research international (Ottawa, Ont.), 227, 118129. https://doi.org/10.1016/j.foodres.2025.118129

Chicago Style (17th ed.) Citation

L, Calcinai, et al. "Assessing Residual Allergenicity in Heat-treated Red Lentil Flours Through Simulated Digestion, in Vitro and in Silico Assays and Peptidome Approach." Food Research International (Ottawa, Ont.) 227 (2026): 118129. https://doi.org/10.1016/j.foodres.2025.118129.

MLA (9th ed.) Citation

L, Calcinai, et al. "Assessing Residual Allergenicity in Heat-treated Red Lentil Flours Through Simulated Digestion, in Vitro and in Silico Assays and Peptidome Approach." Food Research International (Ottawa, Ont.), vol. 227, 2026, p. 118129, https://doi.org/10.1016/j.foodres.2025.118129.