Cita APA (7a ed.)

Capitani, C., Pérez, O., Pacheco, B., Teresa, M., & Pilosof, A. (2007). Influence of complexing carboxymethylcellulose on the thermostability and gelation of α-lactalbumin and β-lactoglobulin. https://doi.org/10.1016/j.foodhyd.2006.10.022

Cita Chicago Style (17a ed.)

Capitani, C., Oscar.E Pérez, B. Pacheco, M. Teresa, y A.M.R Pilosof. Influence of Complexing Carboxymethylcellulose on the Thermostability and Gelation of α-lactalbumin and β-lactoglobulin. 2007. https://dx.doi.org/10.1016/j.foodhyd.2006.10.022.

Cita MLA (8a ed.)

Capitani, C., et al. Influence of Complexing Carboxymethylcellulose on the Thermostability and Gelation of α-lactalbumin and β-lactoglobulin. 2007.