APA (7th ed.) Citation

Martins, N., Garcia, R., Gomes da Silva, M., & Cabrita, M. J. (2012). Volatile compounds from oak, cherry, chestnut and acacia chips: Influence of toasting level.

Chicago Style (17th ed.) Citation

Martins, Nuno, Raquel Garcia, Marco Gomes da Silva, and Maria Joao Cabrita. Volatile Compounds from Oak, Cherry, Chestnut and Acacia Chips: Influence of Toasting Level. 2012.

MLA (8th ed.) Citation

Martins, Nuno, et al. Volatile Compounds from Oak, Cherry, Chestnut and Acacia Chips: Influence of Toasting Level. 2012.