APA   Click to copy
Santos, J., Sarraguça, M., Rangel, A. O., & Lopes, J. (2012). Evaluation of green coffee beans quality using near infrared spectroscopy: a quantitative approach. Food Chemistry.

Chicago/Turabian   Click to copy
Santos, J., M. Sarraguça, A. O. Rangel, and J. Lopes. “Evaluation of Green Coffee Beans Quality Using near Infrared Spectroscopy: a Quantitative Approach.” Food chemistry (2012).

MLA   Click to copy
Santos, J., et al. “Evaluation of Green Coffee Beans Quality Using near Infrared Spectroscopy: a Quantitative Approach.” Food Chemistry, 2012.

@article{j2012a,
  title = {Evaluation of green coffee beans quality using near infrared spectroscopy: a quantitative approach.},
  year = {2012},
  journal = {Food chemistry},
  author = {Santos, J. and Sarraguça, M. and Rangel, A. O. and Lopes, J.}
}