APA (7th ed.) Citation

Gasiūnaitė, U., Jagelavičiūtė, J., Bašinskienė, L., & Čižeikienė, D. (2026). Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace. Applied Sciences (2076-3417), 16(11), 5552. https://doi.org/10.3390/app16115552

Chicago Style (17th ed.) Citation

Gasiūnaitė, Ugnė, Jolita Jagelavičiūtė, Loreta Bašinskienė, and Dalia Čižeikienė. "Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace." Applied Sciences (2076-3417) 16, no. 11 (2026): 5552. https://doi.org/10.3390/app16115552.

MLA (9th ed.) Citation

Gasiūnaitė, Ugnė, et al. "Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace." Applied Sciences (2076-3417), vol. 16, no. 11, 2026, p. 5552, https://doi.org/10.3390/app16115552.