APA (7th ed.) Citation

Cwiková, O., Komprda, T., Šottníková, V., Svoboda, Z., Simonová, J., Slováček, J., & Jůzl, M. (2022, October). Effects of Different Processing Methods of Coffee <i>Arabica</i> on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content. Foods.

Chicago Style (17th ed.) Citation

Cwiková, Olga, Tomas Komprda, Viera Šottníková, Zdeněk Svoboda, Jana Simonová, Jan Slováček, and Miroslav Jůzl. "Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content." Foods Oct. 2022.

MLA (9th ed.) Citation

Cwiková, Olga, et al. "Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content." Foods, Oct. 2022.