APA (7th ed.) Citation

Mueller, D., Jung, K., Winter, M., Rogoll, D., Melcher, R., Kulozik, U., . . . Richling, E. (2018). Encapsulation of anthocyanins from bilberries – Effects on bioavailability and intestinal accessibility in humans. Food chemistry, 248, 217-224. https://doi.org/10.1016/j.foodchem.2017.12.058

Chicago Style (17th ed.) Citation

Mueller, Dolores, Kathrin Jung, Manuel Winter, Dorothee Rogoll, Ralph Melcher, Ulrich Kulozik, Karin Schwarz, and Elke Richling. "Encapsulation of Anthocyanins from Bilberries – Effects on Bioavailability and Intestinal Accessibility in Humans." Food Chemistry 248 (2018): 217-224. https://doi.org/10.1016/j.foodchem.2017.12.058.

MLA (9th ed.) Citation

Mueller, Dolores, et al. "Encapsulation of Anthocyanins from Bilberries – Effects on Bioavailability and Intestinal Accessibility in Humans." Food Chemistry, vol. 248, 2018, pp. 217-224, https://doi.org/10.1016/j.foodchem.2017.12.058.