APA (7th ed.) Citation

Hassen, H., Topolska, K., Kij, A., Sady, M., Kowalski, S., Kostogrys, R. B., . . . Franczyk-Żarów, M. (2026). Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk. Applied Sciences (2076-3417), 16(11), 5209. https://doi.org/10.3390/app16115209

Chicago Style (17th ed.) Citation

Hassen, Hayat, Kinga Topolska, Agnieszka Kij, Marek Sady, Stanisław Kowalski, Renata B. Kostogrys, Tomasz Tarko, and Magdalena Franczyk-Żarów. "Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk." Applied Sciences (2076-3417) 16, no. 11 (2026): 5209. https://doi.org/10.3390/app16115209.

MLA (9th ed.) Citation

Hassen, Hayat, et al. "Nutritional Value and Fatty Acid Profile of Selected Fermented Food Products (Cheese, Sauerkraut, and Natto) as Vitamin K Sources: Compositional Assessment in the Context of Cardiovascular Disease Risk." Applied Sciences (2076-3417), vol. 16, no. 11, 2026, p. 5209, https://doi.org/10.3390/app16115209.