APA   Click to copy
Lordan, R., O'Keeffe, E., Dowling, D., Mullally, M., Heffernan, H., Tsoupras, A., & Zabetakis, I. (2019). The in vitro antithrombotic properties of ale, lager, and stout beers. Food Bioscience.

Chicago/Turabian   Click to copy
Lordan, R., E. O'Keeffe, D. Dowling, Michael Mullally, Hannah Heffernan, A. Tsoupras, and I. Zabetakis. “The in Vitro Antithrombotic Properties of Ale, Lager, and Stout Beers.” Food Bioscience (2019).

MLA   Click to copy
Lordan, R., et al. “The in Vitro Antithrombotic Properties of Ale, Lager, and Stout Beers.” Food Bioscience, 2019.

@article{r2019a,
  title = {The in vitro antithrombotic properties of ale, lager, and stout beers},
  year = {2019},
  journal = {Food Bioscience},
  author = {Lordan, R. and O'Keeffe, E. and Dowling, D. and Mullally, Michael and Heffernan, Hannah and Tsoupras, A. and Zabetakis, I.}
}