APA-referens (7:e uppl.)

Tang, T., Zhang, R., Chang, C., Li, J., Gu, L., Yang, Y., & Su, Y. (2025). The Effects of Polyphenols on Texture and Flavor of Egg Yolk. Foods, 14(2), 295. https://doi.org/10.3390/foods14020295

Chicago-referens (17:e uppl.)

Tang, Tingting, Ruyi Zhang, Cuihua Chang, Junhua Li, Luping Gu, Yanjun Yang, och Yujie Su. "The Effects of Polyphenols on Texture and Flavor of Egg Yolk." Foods 14, no. 2 (2025): 295. https://doi.org/10.3390/foods14020295.

MLA-referens (9:e uppl.)

Tang, Tingting, et al. "The Effects of Polyphenols on Texture and Flavor of Egg Yolk." Foods, vol. 14, no. 2, 2025, p. 295, https://doi.org/10.3390/foods14020295.