APA (7th ed.) Citation

Hadidi, M., Hossienpour, Y., Nooshkam, M., Mahfouzi, M., Gharagozlou, M., Aliakbari, F. S., . . . McClement, D. J. (2024). Green leaf proteins: A sustainable source of edible plant-based proteins. Critical Reviews in Food Science & Nutrition, 64(29), 10855. https://doi.org/10.1080/10408398.2023.2229436

Chicago Style (17th ed.) Citation

Hadidi, Milad, Yasaman Hossienpour, Majid Nooshkam, Maryam Mahfouzi, Maryam Gharagozlou, Faezeh Sadat Aliakbari, Fatemeh Aghababaei, and David Julian McClement. "Green Leaf Proteins: A Sustainable Source of Edible Plant-based Proteins." Critical Reviews in Food Science & Nutrition 64, no. 29 (2024): 10855. https://doi.org/10.1080/10408398.2023.2229436.

MLA (9th ed.) Citation

Hadidi, Milad, et al. "Green Leaf Proteins: A Sustainable Source of Edible Plant-based Proteins." Critical Reviews in Food Science & Nutrition, vol. 64, no. 29, 2024, p. 10855, https://doi.org/10.1080/10408398.2023.2229436.