APA (7th ed.) Citation

C, M., A, M., MB, L., E, G., F, D., A, L., . . . A, F. (2023). Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition up to 8.5 GHz. Foods (Basel, Switzerland), 12(12), . https://doi.org/10.3390/foods12122396

Chicago Style (17th ed.) Citation

C, Macciò, Melis A, Lodi MB, Garau E, Desogus F, Loddo A, Di Napoli F, Mazzarella G, and Fanti A. "Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition Up to 8.5 GHz." Foods (Basel, Switzerland) 12, no. 12 (2023). https://doi.org/10.3390/foods12122396.

MLA (9th ed.) Citation

C, Macciò, et al. "Microwave Spectroscopy Investigation of Carasau Bread Doughs: Effects of Composition Up to 8.5 GHz." Foods (Basel, Switzerland), vol. 12, no. 12, 2023, https://doi.org/10.3390/foods12122396.