Cite
Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese
MLA
Buccioni, A., et al. “Conjugated Linoleic Acid and C18:1 Isomers Content in Milk Fat of Sheep and Their Transfer to Pecorino Toscano Cheese.” International Dairy Journal, vol. 20, no. 3, Mar. 2010, pp. 190–94. EBSCOhost, https://doi.org/10.1016/j.idairyj.2009.10.001.
APA
Buccioni, A., Rapaccini, S., Antongiovanni, M., Minieri, S., Conte, G., & Mele, M. (2010). Conjugated linoleic acid and C18:1 isomers content in milk fat of sheep and their transfer to Pecorino Toscano cheese. International Dairy Journal, 20(3), 190–194. https://doi.org/10.1016/j.idairyj.2009.10.001
Chicago
Buccioni, A., S. Rapaccini, M. Antongiovanni, S. Minieri, G. Conte, and M. Mele. 2010. “Conjugated Linoleic Acid and C18:1 Isomers Content in Milk Fat of Sheep and Their Transfer to Pecorino Toscano Cheese.” International Dairy Journal 20 (3): 190–94. doi:10.1016/j.idairyj.2009.10.001.