Phosphopeptides from Comte cheese: Nature and origin.

MLA

Roudot-Algaron, F., and D. Le Bars. “Phosphopeptides from Comte Cheese: Nature and Origin.” Journal of Food Science (Wiley-Blackwell), vol. 59, no. 3, May 1994, p. 544. EBSCOhost, https://doi.org/10.1111/j.1365-2621.1994.tb05558.x.

APA

Roudot-Algaron, F., & Le Bars, D. (1994). Phosphopeptides from Comte cheese: Nature and origin. Journal of Food Science (Wiley-Blackwell), 59(3), 544. https://doi.org/10.1111/j.1365-2621.1994.tb05558.x

Chicago

Roudot-Algaron, F., and D. Le Bars. 1994. “Phosphopeptides from Comte Cheese: Nature and Origin.” Journal of Food Science (Wiley-Blackwell) 59 (3): 544. doi:10.1111/j.1365-2621.1994.tb05558.x.