Cite
The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors.
MLA
Janek, Katharina, et al. “The Cleavage Specificity of the Aspartic Protease of Cocoa Beans Involved in the Generation of the Cocoa-Specific Aroma Precursors.” Food Chemistry, vol. 211, Nov. 2016, pp. 320–28. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.05.033.
APA
Janek, K., Niewienda, A., Wöstemeyer, J., & Voigt, J. (2016). The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors. Food Chemistry, 211, 320–328. https://doi.org/10.1016/j.foodchem.2016.05.033
Chicago
Janek, Katharina, Agathe Niewienda, Johannes Wöstemeyer, and Jürgen Voigt. 2016. “The Cleavage Specificity of the Aspartic Protease of Cocoa Beans Involved in the Generation of the Cocoa-Specific Aroma Precursors.” Food Chemistry 211 (November): 320–28. doi:10.1016/j.foodchem.2016.05.033.