Cite
Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics.
MLA
Fernando, Nimesha, et al. “Rising CO2 Concentration Altered Wheat Grain Proteome and Flour Rheological Characteristics.” Food Chemistry, vol. 170, Mar. 2015, pp. 448–54. EBSCOhost, https://doi.org/10.1016/j.foodchem.2014.07.044.
APA
Fernando, N., Panozzo, J., Tausz, M., Norton, R., Fitzgerald, G., Khan, A., & Seneweera, S. (2015). Rising CO2 concentration altered wheat grain proteome and flour rheological characteristics. Food Chemistry, 170, 448–454. https://doi.org/10.1016/j.foodchem.2014.07.044
Chicago
Fernando, Nimesha, Joe Panozzo, Michael Tausz, Robert Norton, Glenn Fitzgerald, Alamgir Khan, and Saman Seneweera. 2015. “Rising CO2 Concentration Altered Wheat Grain Proteome and Flour Rheological Characteristics.” Food Chemistry 170 (March): 448–54. doi:10.1016/j.foodchem.2014.07.044.