APA   Click to copy
Lordan, R., Walsh, A., Crispie, F., Finnegan, L., Demuru, M., Tsoupras, A., … Zabetakis, I. (2019). Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids. Journal of Functional Foods.

Chicago/Turabian   Click to copy
Lordan, R., A. Walsh, F. Crispie, Laura Finnegan, Martina Demuru, A. Tsoupras, P. Cotter, and I. Zabetakis. “Caprine Milk Fermentation Enhances the Antithrombotic Properties of Cheese Polar Lipids.” Journal of Functional Foods (2019).

MLA   Click to copy
Lordan, R., et al. “Caprine Milk Fermentation Enhances the Antithrombotic Properties of Cheese Polar Lipids.” Journal of Functional Foods, 2019.

@article{r2019a,
  title = {Caprine milk fermentation enhances the antithrombotic properties of cheese polar lipids},
  year = {2019},
  journal = {Journal of Functional Foods},
  author = {Lordan, R. and Walsh, A. and Crispie, F. and Finnegan, Laura and Demuru, Martina and Tsoupras, A. and Cotter, P. and Zabetakis, I.}
}