APA (7th ed.) Citation

TEM, K., MA, S., & AI, H. (2018). Effect of component quality on sensory characteristics of a fish soup. Food science & nutrition, 6(5), 1220. https://doi.org/10.1002/fsn3.661

Chicago Style (17th ed.) Citation

TEM, Kumpulainen, Sandell MA, and Hopia AI. "Effect of Component Quality on Sensory Characteristics of a Fish Soup." Food Science & Nutrition 6, no. 5 (2018): 1220. https://doi.org/10.1002/fsn3.661.

MLA (9th ed.) Citation

TEM, Kumpulainen, et al. "Effect of Component Quality on Sensory Characteristics of a Fish Soup." Food Science & Nutrition, vol. 6, no. 5, 2018, p. 1220, https://doi.org/10.1002/fsn3.661.