APA (7th ed.) Citation

Muñoz-Acevedo, A., Castillo, O. J., Gutiérrez-Castañeda, C., Simanca-Sotelo, M., Álvarez-Badel, B., Durango-Villadiego, A., . . . Godoy, R. (2025). Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation. Molecules, 30(12), 2524. https://doi.org/10.3390/molecules30122524

Chicago Style (17th ed.) Citation

Muñoz-Acevedo, Amner, et al. "Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation." Molecules 30, no. 12 (2025): 2524. https://doi.org/10.3390/molecules30122524.

MLA (9th ed.) Citation

Muñoz-Acevedo, Amner, et al. "Chemical Profiles of the Volatilome and Fatty Acids of "Suero Costeño" (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation." Molecules, vol. 30, no. 12, 2025, p. 2524, https://doi.org/10.3390/molecules30122524.