APA (7th ed.) Citation

Averilla, J. N., Oh, J., Kim, H. J., Kim, J. S., & Kim, J. (2019). Potential health benefits of phenolic compounds in grape processing by-products. Food science and biotechnology, 28(6), 1607-1615. https://doi.org/10.1007/s10068-019-00628-2

Chicago Style (17th ed.) Citation

Averilla, Janice N., Jisun Oh, Hyo Jung Kim, Jae Sik Kim, and Jong-Sang Kim. "Potential Health Benefits of Phenolic Compounds in Grape Processing By-products." Food Science and Biotechnology 28, no. 6 (2019): 1607-1615. https://doi.org/10.1007/s10068-019-00628-2.

MLA (9th ed.) Citation

Averilla, Janice N., et al. "Potential Health Benefits of Phenolic Compounds in Grape Processing By-products." Food Science and Biotechnology, vol. 28, no. 6, 2019, pp. 1607-1615, https://doi.org/10.1007/s10068-019-00628-2.