Cite
Conceptual evolution and scientific approaches about synthetic meat.
MLA
Fernandes, Alice Munz, et al. “Conceptual Evolution and Scientific Approaches about Synthetic Meat.” Journal of Food Science & Technology, vol. 57, no. 6, June 2020, pp. 1991–99. EBSCOhost, https://doi.org/10.1007/s13197-019-04155-0.
APA
Fernandes, A. M., de Souza Teixeira, O., Palma Revillion, J. P., & de Souza, Â. R. L. (2020). Conceptual evolution and scientific approaches about synthetic meat. Journal of Food Science & Technology, 57(6), 1991–1999. https://doi.org/10.1007/s13197-019-04155-0
Chicago
Fernandes, Alice Munz, Odilene de Souza Teixeira, Jean Philippe Palma Revillion, and Ângela Rozane Leal de Souza. 2020. “Conceptual Evolution and Scientific Approaches about Synthetic Meat.” Journal of Food Science & Technology 57 (6): 1991–99. doi:10.1007/s13197-019-04155-0.