Style de citation APA

Stone, A. K., Waelchli, K. N., Çabuk, B., McIntosh, T. C., Wanasundara, J., Arntfield, S. D., & Nickerson, M. T. (2021). The levels of bioactive compounds found in raw and cooked Canadian pulses. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 27(6), 528. https://doi.org/10.1177/1082013220973804

Style de citation Chicago

Stone, A K., K N. Waelchli, B. Çabuk, T C. McIntosh, J. Wanasundara, S D. Arntfield, et M T. Nickerson. "The Levels of Bioactive Compounds Found in Raw and Cooked Canadian Pulses." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 27, no. 6 (2021): 528. https://dx.doi.org/10.1177/1082013220973804.

Style de citation MLA

Stone, A K., et al. "The Levels of Bioactive Compounds Found in Raw and Cooked Canadian Pulses." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 27, no. 6, 2021, p. 528.