APA   Click to copy
Lordan, R., Vidal, N. P., Pham, T. H., Tsoupras, A., Thomas, R., & Zabetakis, I. (2020, December 1). Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127384

Chicago/Turabian   Click to copy
Lordan, Ronan, Natalia P. Vidal, Thu Huong Pham, Alexandros Tsoupras, Raymond Thomas, and Ioannis Zabetakis. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, December 1, 2020.

MLA   Click to copy
Lordan, Ronan, et al. “Yoghurt Fermentation Alters the Composition and Antiplatelet Properties of Milk Polar Lipids.” Food Chemistry, vol. 332, 1 Dec. 2020, doi:10.1016/j.foodchem.2020.127384.

@misc{ronan2020a,
  title = {Yoghurt fermentation alters the composition and antiplatelet properties of milk polar lipids.},
  year = {2020},
  month = dec,
  day = {1},
  journal = {Food Chemistry},
  volume = {332},
  doi = {10.1016/j.foodchem.2020.127384},
  author = {Lordan, Ronan and Vidal, Natalia P. and Pham, Thu Huong and Tsoupras, Alexandros and Thomas, Raymond and Zabetakis, Ioannis},
  month_numeric = {12}
}