APA (7th ed.) Citation

Wang, H., Hayakawa, T., Kumura, H., & Wakamatsu, J. (2021). Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin. Food bioscience, 40, 100870. https://doi.org/10.1016/j.fbio.2020.100870

Chicago Style (17th ed.) Citation

Wang, Hung-Cheng, Toru Hayakawa, Haruto Kumura, and Jun-ichi Wakamatsu. "Water-extractable Zinc Protoporphyrin IX in Parma Ham Predominantly Exists as Complexes with Hemoglobin and Myoglobin." Food Bioscience 40 (2021): 100870. https://doi.org/10.1016/j.fbio.2020.100870.

MLA (9th ed.) Citation

Wang, Hung-Cheng, et al. "Water-extractable Zinc Protoporphyrin IX in Parma Ham Predominantly Exists as Complexes with Hemoglobin and Myoglobin." Food Bioscience, vol. 40, 2021, p. 100870, https://doi.org/10.1016/j.fbio.2020.100870.