APA (7th ed.) Citation

Ayub, A. R., Waseem, M., Ahmad, Z., Alshammari, J. M., Ismail, T., Khan, M. A., . . . Abdullahi, M. A. (2025). Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato. Food Science & Nutrition, 13(9), 1. https://doi.org/10.1002/fsn3.70970

Chicago Style (17th ed.) Citation

Ayub, Abdul Rehman, et al. "Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato." Food Science & Nutrition 13, no. 9 (2025): 1. https://doi.org/10.1002/fsn3.70970.

MLA (9th ed.) Citation

Ayub, Abdul Rehman, et al. "Probing the Effect of Ultrasonication, Probiotic Lacto‐Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato." Food Science & Nutrition, vol. 13, no. 9, 2025, p. 1, https://doi.org/10.1002/fsn3.70970.