APA (7th ed.) Citation

Ramos, Ó. L., Pereira, J. O., Silva, S. I., Amorim, M. M., Fernandes, J. C., Lopes-da-Silva, J. A., . . . Malcata, F. X. (2012). Effect of composition of commercial whey protein preparations upon gelation at various pH values. Food research international, 48(2), 681-689. https://doi.org/10.1016/j.foodres.2012.06.004

Chicago Style (17th ed.) Citation

Ramos, Óscar L., Joana O. Pereira, Sara I. Silva, Maria M. Amorim, João C. Fernandes, José A. Lopes-da-Silva, Manuela E. Pintado, and F. Xavier Malcata. "Effect of Composition of Commercial Whey Protein Preparations upon Gelation at Various PH Values." Food Research International 48, no. 2 (2012): 681-689. https://doi.org/10.1016/j.foodres.2012.06.004.

MLA (9th ed.) Citation

Ramos, Óscar L., et al. "Effect of Composition of Commercial Whey Protein Preparations upon Gelation at Various PH Values." Food Research International, vol. 48, no. 2, 2012, pp. 681-689, https://doi.org/10.1016/j.foodres.2012.06.004.