Παραπομπή σε μορφή APA (7η εκδ.)

Pour-El, A., Peck, E. E., Stetson, L. E., Nelson, S. O., & Tjhio, B. (1981). Biological properties of VHF- and microwave-heated soybeans. Journal of Food Science (Wiley-Blackwell), 46(3), 880. https://doi.org/10.1111/j.1365-2621.1981.tb15371.x

Παραπομπή σε μορφή Chicago (17η εκδ.)

Pour-El, A., E. E. Peck, L. E. Stetson, S. O. Nelson, και B. Tjhio. "Biological Properties of VHF- and Microwave-heated Soybeans." Journal of Food Science (Wiley-Blackwell) 46, no. 3 (1981): 880. https://doi.org/10.1111/j.1365-2621.1981.tb15371.x.

Παραπομπή σε μορφή MLA (9th εκδ.)

Pour-El, A., et al. "Biological Properties of VHF- and Microwave-heated Soybeans." Journal of Food Science (Wiley-Blackwell), vol. 46, no. 3, 1981, p. 880, https://doi.org/10.1111/j.1365-2621.1981.tb15371.x.