Cite
Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis.
MLA
Rossano, Rocco, et al. “Influence of Storage Temperature and Freezing Time on Histamine Level in the European Anchovy Engraulis Encrasicholus (L., 1758): A Study by Capillary Electrophoresis.” Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences, vol. 830, no. 1, Jan. 2006, pp. 161–64. EBSCOhost, https://doi.org/10.1016/j.jchromb.2005.10.026.
APA
Rossano, R., Mastrangelo, L., Ungaro, N., & Riccio, P. (2006). Influence of storage temperature and freezing time on histamine level in the European anchovy Engraulis encrasicholus (L., 1758): A study by capillary electrophoresis. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences, 830(1), 161–164. https://doi.org/10.1016/j.jchromb.2005.10.026
Chicago
Rossano, Rocco, Lina Mastrangelo, Nicola Ungaro, and Paolo Riccio. 2006. “Influence of Storage Temperature and Freezing Time on Histamine Level in the European Anchovy Engraulis Encrasicholus (L., 1758): A Study by Capillary Electrophoresis.” Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences 830 (1): 161–64. doi:10.1016/j.jchromb.2005.10.026.