APA (7th ed.) Citation

Su, X., Wu, F., Zhang, Y., Yang, N., Chen, F., Jin, Z., & Xu, X. (2019). Effect of organic acids on bread quality improvement. Food chemistry, 278, 267-275. https://doi.org/10.1016/j.foodchem.2018.11.011

Chicago Style (17th ed.) Citation

Su, Xueqian, Fengfeng Wu, Yuqing Zhang, Na Yang, Feng Chen, Zhengyu Jin, and Xueming Xu. "Effect of Organic Acids on Bread Quality Improvement." Food Chemistry 278 (2019): 267-275. https://doi.org/10.1016/j.foodchem.2018.11.011.

MLA (9th ed.) Citation

Su, Xueqian, et al. "Effect of Organic Acids on Bread Quality Improvement." Food Chemistry, vol. 278, 2019, pp. 267-275, https://doi.org/10.1016/j.foodchem.2018.11.011.