APA (7th ed.) Citation

Koç Alibaşoğlu, E., Acoğlu Çelik, B., Ceylan, F. D., Özoğlu, Ö., Bekar, E., Çapanoğlu, E., . . . Yolci Ömeroğlu, P. (2024). Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics. Food Science & Nutrition, 12(11), 9353. https://doi.org/10.1002/fsn3.4476

Chicago Style (17th ed.) Citation

Koç Alibaşoğlu, Elif, et al. "Processing of Angelica (Angelica Sylvestris L.) into a Functional Jam with Addition of Carob and Cinnamon Extracts: Evaluation of Sensorial, Physicochemical, and Nutritional Characteristics and In vitro Bioaccessibility of Phenolics." Food Science & Nutrition 12, no. 11 (2024): 9353. https://doi.org/10.1002/fsn3.4476.

MLA (9th ed.) Citation

Koç Alibaşoğlu, Elif, et al. "Processing of Angelica (Angelica Sylvestris L.) into a Functional Jam with Addition of Carob and Cinnamon Extracts: Evaluation of Sensorial, Physicochemical, and Nutritional Characteristics and In vitro Bioaccessibility of Phenolics." Food Science & Nutrition, vol. 12, no. 11, 2024, p. 9353, https://doi.org/10.1002/fsn3.4476.