Cite
Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.
MLA
Montes-Lora, Sandra, et al. “Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.” Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 73, no. 3, Sept. 2018, pp. 216–21. EBSCOhost, https://doi.org/10.1007/s11130-018-0678-x.
APA
Montes-Lora, S., Rodríguez-Pulido, F. J., Cejudo-Bastante, M. J., & Heredia, F. J. (2018). Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships. Plant Foods for Human Nutrition (Dordrecht, Netherlands), 73(3), 216–221. https://doi.org/10.1007/s11130-018-0678-x
Chicago
Montes-Lora, Sandra, Francisco J Rodríguez-Pulido, María Jesús Cejudo-Bastante, and Francisco J Heredia. 2018. “Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships.” Plant Foods for Human Nutrition (Dordrecht, Netherlands) 73 (3): 216–21. doi:10.1007/s11130-018-0678-x.