Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food.

MLA

Cohen, Samuel M., et al. “Updated Procedure for the Safety Evaluation of Natural Flavor Complexes Used as Ingredients in Food.” Food & Chemical Toxicology, vol. 113, Mar. 2018, pp. 171–78. EBSCOhost, https://doi.org/10.1016/j.fct.2018.01.021.

APA

Cohen, S. M., Eisenbrand, G., Fukushima, S., Gooderham, N. J., Guengerich, F. P., Hecht, S. S., Rietjens, I. M. C. M., Davidsen, J. M., Harman, C. L., & Taylor, S. V. (2018). Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food. Food & Chemical Toxicology, 113, 171–178. https://doi.org/10.1016/j.fct.2018.01.021

Chicago

Cohen, Samuel M., Gerhard Eisenbrand, Shoji Fukushima, Nigel J. Gooderham, F. Peter Guengerich, Stephen S. Hecht, Ivonne M.C.M. Rietjens, Jeanne M. Davidsen, Christie L. Harman, and Sean V. Taylor. 2018. “Updated Procedure for the Safety Evaluation of Natural Flavor Complexes Used as Ingredients in Food.” Food & Chemical Toxicology 113 (March): 171–78. doi:10.1016/j.fct.2018.01.021.