APA (7th ed.) Citation

Quelhas, I., Petisca, C., Viegas, O., Melo, A., Pinho, O., & Ferreira, I. (2010). Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef.

Chicago Style (17th ed.) Citation

Quelhas, I., C. Petisca, O. Viegas, A. Melo, O. Pinho, and IMPLVO Ferreira. Effect of Green Tea Marinades on the Formation of Heterocyclic Aromatic Amines and Sensory Quality of Pan-fried Beef. 2010.

MLA (8th ed.) Citation

Quelhas, I., et al. Effect of Green Tea Marinades on the Formation of Heterocyclic Aromatic Amines and Sensory Quality of Pan-fried Beef. 2010.