APA (7th ed.) Citation

AM, S., S, I., S, B., & WA, M. (2026). Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated. Environmental science & technology, 60(29), 20507. https://doi.org/10.1021/acs.est.5c18322

Chicago Style (17th ed.) Citation

AM, Simpson, Islam S, Bone S, and Mitch WA. "Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated." Environmental Science & Technology 60, no. 29 (2026): 20507. https://doi.org/10.1021/acs.est.5c18322.

MLA (9th ed.) Citation

AM, Simpson, et al. "Chlorotyrosine and Fatty Acid Chlorohydrin Byproduct Concentrations in Meats and Fish Are Naturally Elevated." Environmental Science & Technology, vol. 60, no. 29, 2026, p. 20507, https://doi.org/10.1021/acs.est.5c18322.