Cite
The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavour compounds in milk.
MLA
Kurtovic, Ivan, et al. “The Use of Immobilised Digestive Lipase from Chinook Salmon (Oncorhynchus Tshawytscha) to Generate Flavour Compounds in Milk.” Food Chemistry, vol. 199, May 2016, pp. 323–29. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.12.027.
APA
Kurtovic, I., Marshall, S. N., Cleaver, H. L., & Miller, M. R. (2016). The use of immobilised digestive lipase from Chinook salmon (Oncorhynchus tshawytscha) to generate flavour compounds in milk. Food Chemistry, 199, 323–329. https://doi.org/10.1016/j.foodchem.2015.12.027
Chicago
Kurtovic, Ivan, Susan N. Marshall, Helen L. Cleaver, and Matthew R. Miller. 2016. “The Use of Immobilised Digestive Lipase from Chinook Salmon (Oncorhynchus Tshawytscha) to Generate Flavour Compounds in Milk.” Food Chemistry 199 (May): 323–29. doi:10.1016/j.foodchem.2015.12.027.