APA (7th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, Cadwallader, K. R., & Chang, S. K. C. (2010). Chemistry, texture, and flavor of soy. American Chemical Society.

Chicago Style (17th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, Keith R. Cadwallader, and Sam K. C. Chang. Chemistry, Texture, and Flavor of Soy. Washington, DC: American Chemical Society, 2010.

MLA (9th ed.) Citation

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Chemistry, Texture, and Flavor of Soy. American Chemical Society, 2010.