APA (7a ed.)

Wrolstad, R. e., Acree, T. e., Decker, E. a., Penner, M. H., Reid, D. S., Schwartz, S. J., Shoemaker, C. F., Smith, D., & Sporns, P. (2005). Handbook of food analytical chemistry : pigments, colorants, flavors, texture, and bioactive food components. Wiley Interscience.