APA (7th ed.) Citation

Amorim, M., Pereira, J., Silva, L., Ormenese, R., Pacheco, M., & Pintado, M. (2018). Use of whey peptide fraction in coated cashew nut as functional ingredient and salt replacer. Food science & technology, 92, 204-211. https://doi.org/10.1016/j.lwt.2017.12.075

Chicago Style (17th ed.) Citation

Amorim, M., J.O Pereira, L.B Silva, R.C.S.C Ormenese, M.T.B Pacheco, and M. Pintado. "Use of Whey Peptide Fraction in Coated Cashew Nut as Functional Ingredient and Salt Replacer." Food Science & Technology 92 (2018): 204-211. https://doi.org/10.1016/j.lwt.2017.12.075.

MLA (9th ed.) Citation

Amorim, M., et al. "Use of Whey Peptide Fraction in Coated Cashew Nut as Functional Ingredient and Salt Replacer." Food Science & Technology, vol. 92, 2018, pp. 204-211, https://doi.org/10.1016/j.lwt.2017.12.075.