APA (7th ed.) Citation

Dursun, A., Türkmen, D., & Güler, Z. (2025). Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds? Food Science & Nutrition, 13(4), 1. https://doi.org/10.1002/fsn3.70137

Chicago Style (17th ed.) Citation

Dursun, Ahmet, Dilek Türkmen, and Zehra Güler. "Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?" Food Science & Nutrition 13, no. 4 (2025): 1. https://doi.org/10.1002/fsn3.70137.

MLA (9th ed.) Citation

Dursun, Ahmet, et al. "Heat‐Treated Sucuk in Natural Casings: A Source of Higher Fermentative and Oxidative Volatile Compounds?" Food Science & Nutrition, vol. 13, no. 4, 2025, p. 1, https://doi.org/10.1002/fsn3.70137.