MDPI and ACS Style
Sutliff, A.K.; Saint-Cyr, M.; Hendricks, A.E.; Chen, S.S.; Doenges, K.A.; Quinn, K.; Westcott, J.; Tang, M.; Borengasser, S.J.; Reisdorph, R.M.;
et al. Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites 2021, 11, 241.
https://doi.org/10.3390/metabo11040241
AMA Style
Sutliff AK, Saint-Cyr M, Hendricks AE, Chen SS, Doenges KA, Quinn K, Westcott J, Tang M, Borengasser SJ, Reisdorph RM,
et al. Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers. Metabolites. 2021; 11(4):241.
https://doi.org/10.3390/metabo11040241
Chicago/Turabian Style
Sutliff, Aimee K., Martine Saint-Cyr, Audrey E. Hendricks, Samuel S. Chen, Katrina A. Doenges, Kevin Quinn, Jamie Westcott, Minghua Tang, Sarah J. Borengasser, Richard M. Reisdorph,
and et al. 2021. "Lipidomics-Based Comparison of Molecular Compositions of Green, Yellow, and Red Bell Peppers" Metabolites 11, no. 4: 241.
https://doi.org/10.3390/metabo11040241