APA (7th ed.) Citation

Obreque-Slier, E., Espínola-Espínola, V., & López-Solís, R. (2016). Wine pH Prevails over Buffering Capacity of Human Saliva. Journal of agricultural and food chemistry, 64(43), 8154-8159. https://doi.org/10.1021/acs.jafc.6b03013

Chicago Style (17th ed.) Citation

Obreque-Slier, Elías, Valeria Espínola-Espínola, and Remigio López-Solís. "Wine PH Prevails over Buffering Capacity of Human Saliva." Journal of Agricultural and Food Chemistry 64, no. 43 (2016): 8154-8159. https://doi.org/10.1021/acs.jafc.6b03013.

MLA (9th ed.) Citation

Obreque-Slier, Elías, et al. "Wine PH Prevails over Buffering Capacity of Human Saliva." Journal of Agricultural and Food Chemistry, vol. 64, no. 43, 2016, pp. 8154-8159, https://doi.org/10.1021/acs.jafc.6b03013.