APA (7th ed.) Citation

Cruz, R., Gomes, T., Ferreira, A., Mendes, E., Baptista, P., Cunha, S. C., . . . Casal, S. (2013). Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues.

Chicago Style (17th ed.) Citation

Cruz, Rebeca, Teresa Gomes, Anabela Ferreira, Eulália Mendes, Paula Baptista, Sara C. Cunha, J.A Pereira, Elsa Ramalhosa, and Susana Casal. Antioxidant Activity and Bioactive Compounds of Lettuce Improved by Espresso Coffee Residues. 2013.

MLA (8th ed.) Citation

Cruz, Rebeca, et al. Antioxidant Activity and Bioactive Compounds of Lettuce Improved by Espresso Coffee Residues. 2013.