Lorente-Cebrián, S.;                     Herrera, K.;                     I. Milagro, F.;                     Sánchez, J.;                     de la Garza, A.L.;                     Castro, H.    
        miRNAs and Novel Food Compounds Related to the Browning Process. Int. J. Mol. Sci. 2019, 20, 5998.
    https://doi.org/10.3390/ijms20235998
    AMA Style
    
                                Lorente-Cebrián S,                                 Herrera K,                                 I. Milagro F,                                 Sánchez J,                                 de la Garza AL,                                 Castro H.        
                miRNAs and Novel Food Compounds Related to the Browning Process. International Journal of Molecular Sciences. 2019; 20(23):5998.
        https://doi.org/10.3390/ijms20235998
    
    Chicago/Turabian Style
    
                                Lorente-Cebrián, Silvia,                                 Katya Herrera,                                 FermÃn I. Milagro,                                 Juana Sánchez,                                 Ana Laura de la Garza,                                 and Heriberto Castro.        
                2019. "miRNAs and Novel Food Compounds Related to the Browning Process" International Journal of Molecular Sciences 20, no. 23: 5998.
        https://doi.org/10.3390/ijms20235998
    
    APA Style
    
                                Lorente-Cebrián, S.,                                 Herrera, K.,                                 I. Milagro, F.,                                 Sánchez, J.,                                 de la Garza, A. L.,                                 & Castro, H.        
        
        (2019). miRNAs and Novel Food Compounds Related to the Browning Process. International Journal of Molecular Sciences, 20(23), 5998.
        https://doi.org/10.3390/ijms20235998