Cite
Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes.
MLA
Ficco, Donatella Bianca Maria, et al. “Comparison of Gluten Peptides and Potential Prebiotic Carbohydrates in Old and Modern Triticum Turgidum Ssp. Genotypes.” Food Research International (Ottawa, Ont.), vol. 120, June 2019, pp. 568–76. EBSCOhost, https://doi.org/10.1016/j.foodres.2018.11.007.
APA
Ficco, D. B. M., Prandi, B., Amaretti, A., Anfelli, I., Leonardi, A., Raimondi, S., Pecchioni, N., De Vita, P., Faccini, A., Sforza, S., & Rossi, M. (2019). Comparison of gluten peptides and potential prebiotic carbohydrates in old and modern Triticum turgidum ssp. genotypes. Food Research International (Ottawa, Ont.), 120, 568–576. https://doi.org/10.1016/j.foodres.2018.11.007
Chicago
Ficco, Donatella Bianca Maria, Barbara Prandi, Alberto Amaretti, Igor Anfelli, Alan Leonardi, Stefano Raimondi, Nicola Pecchioni, et al. 2019. “Comparison of Gluten Peptides and Potential Prebiotic Carbohydrates in Old and Modern Triticum Turgidum Ssp. Genotypes.” Food Research International (Ottawa, Ont.) 120 (June): 568–76. doi:10.1016/j.foodres.2018.11.007.