APA (7th ed.) Citation

Nakatsu, S., Kohyama, K., Watanabe, Y., Hayakawa, F., Shibata, K., Sakamoto, K., & Shimoda, M. (2014). A trial of human electromyography to evaluate texture of softened foodstuffs prepared with freeze-thaw impregnation of macerating enzymes. Innovative food science & emerging technologies, 21, 188-194. https://doi.org/10.1016/j.ifset.2013.11.010

Chicago Style (17th ed.) Citation

Nakatsu, Sayaka, Kaoru Kohyama, Yayoi Watanabe, Fumiyo Hayakawa, Kenya Shibata, Koji Sakamoto, and Mitsuya Shimoda. "A Trial of Human Electromyography to Evaluate Texture of Softened Foodstuffs Prepared with Freeze-thaw Impregnation of Macerating Enzymes." Innovative Food Science & Emerging Technologies 21 (2014): 188-194. https://doi.org/10.1016/j.ifset.2013.11.010.

MLA (9th ed.) Citation

Nakatsu, Sayaka, et al. "A Trial of Human Electromyography to Evaluate Texture of Softened Foodstuffs Prepared with Freeze-thaw Impregnation of Macerating Enzymes." Innovative Food Science & Emerging Technologies, vol. 21, 2014, pp. 188-194, https://doi.org/10.1016/j.ifset.2013.11.010.