APA   Click to copy
Redfern, S., Dermiki, M., Fox, S., Lordan, R., Shiels, K., Saha, S. K., … Zabetakis, I. (2021, January 1). The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics. Food Research International. https://doi.org/10.1016/j.foodres.2020.109976

Chicago/Turabian   Click to copy
Redfern, Shane, Maria Dermiki, Shelley Fox, Ronan Lordan, Katie Shiels, Sushanta Kumar Saha, Alexandros Tsoupras, and Ioannis Zabetakis. “The Effects of Cooking Salmon Sous-Vide on Its Antithrombotic Properties, Lipid Profile and Sensory Characteristics.” Food Research International, January 1, 2021.

MLA   Click to copy
Redfern, Shane, et al. “The Effects of Cooking Salmon Sous-Vide on Its Antithrombotic Properties, Lipid Profile and Sensory Characteristics.” Food Research International, vol. 139, 1 Jan. 2021, doi:10.1016/j.foodres.2020.109976.

@misc{shane2021a,
  title = {The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics.},
  year = {2021},
  month = jan,
  day = {1},
  journal = {Food Research International},
  volume = {139},
  doi = {10.1016/j.foodres.2020.109976},
  author = {Redfern, Shane and Dermiki, Maria and Fox, Shelley and Lordan, Ronan and Shiels, Katie and Saha, Sushanta Kumar and Tsoupras, Alexandros and Zabetakis, Ioannis},
  month_numeric = {1}
}