APA (7th ed.) Citation

Osuch, M., Ozgur, A., Ozel, B., Masiewicz, E., Ilhan, E., Solmaz, H. G., . . . Kruk, D. (2025). Properties of water-pectin mixtures by means of NMR relaxometry – influence of temperature, concentration and precipitation method. LWT - Food Science & Technology, 229, N.PAG. https://doi.org/10.1016/j.lwt.2025.118152

Chicago Style (17th ed.) Citation

Osuch, Maciej, Aylin Ozgur, Baris Ozel, Elzbieta Masiewicz, Esmanur Ilhan, Hatice Gul Solmaz, Mecit H. Oztop, Adam Kasparek, and Danuta Kruk. "Properties of Water-pectin Mixtures by Means of NMR Relaxometry – Influence of Temperature, Concentration and Precipitation Method." LWT - Food Science & Technology 229 (2025): N.PAG. https://doi.org/10.1016/j.lwt.2025.118152.

MLA (9th ed.) Citation

Osuch, Maciej, et al. "Properties of Water-pectin Mixtures by Means of NMR Relaxometry – Influence of Temperature, Concentration and Precipitation Method." LWT - Food Science & Technology, vol. 229, 2025, p. N.PAG, https://doi.org/10.1016/j.lwt.2025.118152.