APA (7th ed.) Citation

Zulueta, A., Esteve, M. J., & Frígola, A. (2009). ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food chemistry, 114(1), 310-316. https://doi.org/10.1016/j.foodchem.2008.09.033

Chicago Style (17th ed.) Citation

Zulueta, Ana, Maria J. Esteve, and Ana Frígola. "ORAC and TEAC Assays Comparison to Measure the Antioxidant Capacity of Food Products." Food Chemistry 114, no. 1 (2009): 310-316. https://doi.org/10.1016/j.foodchem.2008.09.033.

MLA (9th ed.) Citation

Zulueta, Ana, et al. "ORAC and TEAC Assays Comparison to Measure the Antioxidant Capacity of Food Products." Food Chemistry, vol. 114, no. 1, 2009, pp. 310-316, https://doi.org/10.1016/j.foodchem.2008.09.033.