Cite
The phenolics of ciders: Bitterness and astringency.
MLA
Lea, Andrew G. H., and Gillian M. Arnold. “The Phenolics of Ciders: Bitterness and Astringency.” Journal of the Science of Food & Agriculture, vol. 29, no. 5, May 1978, pp. 478–83. EBSCOhost, https://doi.org/10.1002/jsfa.2740290512.
APA
Lea, A. G. H., & Arnold, G. M. (1978). The phenolics of ciders: Bitterness and astringency. Journal of the Science of Food & Agriculture, 29(5), 478–483. https://doi.org/10.1002/jsfa.2740290512
Chicago
Lea, Andrew G. H., and Gillian M. Arnold. 1978. “The Phenolics of Ciders: Bitterness and Astringency.” Journal of the Science of Food & Agriculture 29 (5): 478–83. doi:10.1002/jsfa.2740290512.