APA (7th ed.) Citation

Ribeiro, J. C. B., Granato, D., Masson, M. L., Andriot, I., Mosca, A. C., Salles, C., & Guichard, E. (2016). Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels. Food chemistry, 207, 101-106. https://doi.org/10.1016/j.foodchem.2016.03.066

Chicago Style (17th ed.) Citation

Ribeiro, Jéssica C. Bigaski, Daniel Granato, Maria Lucia Masson, Isabelle Andriot, Ana Carolina Mosca, Christian Salles, and Elisabeth Guichard. "Effect of Lactobionic Acid on the Acidification, Rheological Properties and Aroma Release of Dairy Gels." Food Chemistry 207 (2016): 101-106. https://doi.org/10.1016/j.foodchem.2016.03.066.

MLA (9th ed.) Citation

Ribeiro, Jéssica C. Bigaski, et al. "Effect of Lactobionic Acid on the Acidification, Rheological Properties and Aroma Release of Dairy Gels." Food Chemistry, vol. 207, 2016, pp. 101-106, https://doi.org/10.1016/j.foodchem.2016.03.066.