APA (7th ed.) Citation

Foo, A. C. Y., Nesbit, J. B., Gipson, S. A. Y., DeRose, E. F., Cheng, H., Hurlburt, B. K., . . . Mueller, G. A. (2023). Structure and IgE Cross-Reactivity among Cashew, Pistachio, Walnut, and Peanut Vicilin-Buried Peptides. Journal of agricultural and food chemistry, 71(6), 2990-2998. https://doi.org/10.1021/acs.jafc.2c07061

Chicago Style (17th ed.) Citation

Foo, Alexander C. Y., et al. "Structure and IgE Cross-Reactivity Among Cashew, Pistachio, Walnut, and Peanut Vicilin-Buried Peptides." Journal of Agricultural and Food Chemistry 71, no. 6 (2023): 2990-2998. https://doi.org/10.1021/acs.jafc.2c07061.

MLA (9th ed.) Citation

Foo, Alexander C. Y., et al. "Structure and IgE Cross-Reactivity Among Cashew, Pistachio, Walnut, and Peanut Vicilin-Buried Peptides." Journal of Agricultural and Food Chemistry, vol. 71, no. 6, 2023, pp. 2990-2998, https://doi.org/10.1021/acs.jafc.2c07061.