APA (7th ed.) Citation

Melo, A., Quelhas, I., Petisca, C., Viegas, O., Pinho, O., & Ferreira, I. (2009). Effect of marinades rich in polyphenols on formation of heterocyclic aromatic amines in pan-fried beef.

Chicago Style (17th ed.) Citation

Melo, Armindo, Inês Quelhas, Catarina Petisca, Olga Viegas, Olívia Pinho, and Isabel Ferreira. Effect of Marinades Rich in Polyphenols on Formation of Heterocyclic Aromatic Amines in Pan-fried Beef. 2009.

MLA (8th ed.) Citation

Melo, Armindo, et al. Effect of Marinades Rich in Polyphenols on Formation of Heterocyclic Aromatic Amines in Pan-fried Beef. 2009.