APA (7th ed.) Citation

Unlu, N. Z., Bohn, T., Francis, D. M., Nagaraja, H. N., Clinton, S. K., & Schwartz, S. J. (2007). Lycopene from heat-induced cis-isomer-rich tomato sauce is more bioavailable than from all-trans-rich tomato sauce in human subjects. British journal of nutrition, 98(1), 140-146. https://doi.org/10.1017/S0007114507685201

Chicago Style (17th ed.) Citation

Unlu, Nuray Z., Torsten Bohn, David M. Francis, Haikady N. Nagaraja, Steven K. Clinton, and Steven J. Schwartz. "Lycopene from Heat-induced Cis-isomer-rich Tomato Sauce Is More Bioavailable than from All-trans-rich Tomato Sauce in Human Subjects." British Journal of Nutrition 98, no. 1 (2007): 140-146. https://doi.org/10.1017/S0007114507685201.

MLA (9th ed.) Citation

Unlu, Nuray Z., et al. "Lycopene from Heat-induced Cis-isomer-rich Tomato Sauce Is More Bioavailable than from All-trans-rich Tomato Sauce in Human Subjects." British Journal of Nutrition, vol. 98, no. 1, 2007, pp. 140-146, https://doi.org/10.1017/S0007114507685201.