Cite
Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.
MLA
Pădureţ, Sergiu, et al. “Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.” Foods, vol. 13, no. 20, Oct. 2024, p. 3231. EBSCOhost, https://doi.org/10.3390/foods13203231.
APA
Pădureţ, S., Ghinea, C., Prisacaru, A. E., & Leahu, A. (2024). Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace. Foods, 13(20), 3231. https://doi.org/10.3390/foods13203231
Chicago
Pădureţ, Sergiu, Cristina Ghinea, Ancuta Elena Prisacaru, and Ana Leahu. 2024. “Physicochemical, Textural, and Antioxidant Attributes of Yogurts Supplemented with Black Chokeberry: Fruit, Juice, and Pomace.” Foods 13 (20): 3231. doi:10.3390/foods13203231.