Cite
Re-evaluation of soybean hemicellulose (E 426) as a food additive.
MLA
Mortensen, Alicja, et al. “Re-Evaluation of Soybean Hemicellulose (E 426) as a Food Additive.” EFSA Journal, vol. 15, no. 3, Mar. 2017, p. 1–N.PAG. EBSCOhost, https://doi.org/10.2903/j.efsa.2017.4721.
APA
Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., Galtier, P., Gott, D., Gundert, R. U., Lambré, C., Leblanc, J., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent, M. D., Stankovic, I., Waalkens, B. I., Wright, M., & Younes, M. (2017). Re-evaluation of soybean hemicellulose (E 426) as a food additive. EFSA Journal, 15(3), 1–N.PAG. https://doi.org/10.2903/j.efsa.2017.4721
Chicago
Mortensen, Alicja, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Birgit Dusemund, Maria Jose Frutos, Pierre Galtier, et al. 2017. “Re-Evaluation of Soybean Hemicellulose (E 426) as a Food Additive.” EFSA Journal 15 (3): 1–N.PAG. doi:10.2903/j.efsa.2017.4721.