Jancikova, S.;                     Dordevic, D.;                     Jamroz, E.;                     Behalova, H.;                     Tremlova, B.    
        Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods 2020, 9, 357.
    https://doi.org/10.3390/foods9030357
    AMA Style
    
                                Jancikova S,                                 Dordevic D,                                 Jamroz E,                                 Behalova H,                                 Tremlova B.        
                Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods. 2020; 9(3):357.
        https://doi.org/10.3390/foods9030357
    
    Chicago/Turabian Style
    
                                Jancikova, Simona,                                 Dani Dordevic,                                 Ewelina Jamroz,                                 Hana Behalova,                                 and Bohuslava Tremlova.        
                2020. "Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract" Foods 9, no. 3: 357.
        https://doi.org/10.3390/foods9030357
    
    APA Style
    
                                Jancikova, S.,                                 Dordevic, D.,                                 Jamroz, E.,                                 Behalova, H.,                                 & Tremlova, B.        
        
        (2020). Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract. Foods, 9(3), 357.
        https://doi.org/10.3390/foods9030357