APA (7th ed.) Citation

Konar, N., Palabiyik, I., Toker, O. S., & Sagdic, O. (2016). Chewing gum: Production, quality parameters and opportunities for delivering bioactive compounds. Trends in food science & technology, 55, 29-38. https://doi.org/10.1016/j.tifs.2016.07.003

Chicago Style (17th ed.) Citation

Konar, Nevzat, Ibrahim Palabiyik, Omer Said Toker, and Osman Sagdic. "Chewing Gum: Production, Quality Parameters and Opportunities for Delivering Bioactive Compounds." Trends in Food Science & Technology 55 (2016): 29-38. https://doi.org/10.1016/j.tifs.2016.07.003.

MLA (9th ed.) Citation

Konar, Nevzat, et al. "Chewing Gum: Production, Quality Parameters and Opportunities for Delivering Bioactive Compounds." Trends in Food Science & Technology, vol. 55, 2016, pp. 29-38, https://doi.org/10.1016/j.tifs.2016.07.003.