APA   Click to copy
N, M.-L., S, P., M, K. H., S, W., S, K., S, B., … L., A. G. (2021). Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran. . Food Chem, 337. https://doi.org/10.1016/j.foodchem.2020.127786

Chicago/Turabian   Click to copy
N, Moratalla-López, Parizad S, K. Habibi M, Winter S, Kalantari S, Bera S, Lorenzo C, García-Rodríguez M.V, Dizadji A, and Alonso G. L. “Impact of Two Different Dehydration Methods on Saffron Quality, Concerning the Prevalence of Saffron Latent Virus (SaLV) in Iran. .” Food Chem 337 (2021).

MLA   Click to copy
N, Moratalla-López, et al. “Impact of Two Different Dehydration Methods on Saffron Quality, Concerning the Prevalence of Saffron Latent Virus (SaLV) in Iran. .” Food Chem, vol. 337, 2021, doi:10.1016/j.foodchem.2020.127786.

@article{moratalla-l2021a,
  title = {Impact of two different dehydration methods on saffron quality, concerning the prevalence of Saffron latent virus (SaLV) in Iran. },
  year = {2021},
  journal = {Food Chem},
  volume = {337},
  doi = {10.1016/j.foodchem.2020.127786},
  author = {N, Moratalla-López and S, Parizad and M, K. Habibi and S, Winter and S, Kalantari and S, Bera and C, Lorenzo and M.V, García-Rodríguez and A, Dizadji and L., Alonso G.}
}