APA (7th ed.) Citation

Petisca, C., Pérez-Palacios, T., Farah, A., Pinho, O., & Ferreira, I. M. (2013). Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed. Food and bioproducts processing, 91(3), 233-241. https://doi.org/10.1016/j.fbp.2012.10.003

Chicago Style (17th ed.) Citation

Petisca, Catarina, Trinidad Pérez-Palacios, Adriana Farah, Olívia Pinho, and Isabel M.P.L.V.O Ferreira. "Furans and Other Volatile Compounds in Ground Roasted and Espresso Coffee Using Headspace Solid-phase Microextraction: Effect of Roasting Speed." Food and Bioproducts Processing 91, no. 3 (2013): 233-241. https://doi.org/10.1016/j.fbp.2012.10.003.

MLA (9th ed.) Citation

Petisca, Catarina, et al. "Furans and Other Volatile Compounds in Ground Roasted and Espresso Coffee Using Headspace Solid-phase Microextraction: Effect of Roasting Speed." Food and Bioproducts Processing, vol. 91, no. 3, 2013, pp. 233-241, https://doi.org/10.1016/j.fbp.2012.10.003.