APA (7th ed.) Citation

Ferry, A. S., Mitchell, J. R., Hort, J., Hill, S. E., Taylor, A. J., Lagarrigue, S., & Vallès-Pàmies, B. (2006). In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods. Journal of agricultural and food chemistry, 54(23), 8869-8873. https://doi.org/10.1021/jf061607n

Chicago Style (17th ed.) Citation

Ferry, Anne-Laure S., John R. Mitchell, Joanne Hort, Sandra E. Hill, Andrew J. Taylor, Sophie Lagarrigue, and Baltasar Vallès-Pàmies. "In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods." Journal of Agricultural and Food Chemistry 54, no. 23 (2006): 8869-8873. https://doi.org/10.1021/jf061607n.

MLA (9th ed.) Citation

Ferry, Anne-Laure S., et al. "In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods." Journal of Agricultural and Food Chemistry, vol. 54, no. 23, 2006, pp. 8869-8873, https://doi.org/10.1021/jf061607n.