APA (7th ed.) Citation

Neiers, F., Alkan, D., Amiri-Rigi, A., Brandão, E., Ellouze, I., Grigoriadis, A., . . . Soares, S. (2026). Food formulation: Rheological and tribological determinants of oral processing and flavor perception. Food Research International, 228, N.PAG. https://doi.org/10.1016/j.foodres.2026.118377

Chicago Style (17th ed.) Citation

Neiers, Fabrice, et al. "Food Formulation: Rheological and Tribological Determinants of Oral Processing and Flavor Perception." Food Research International 228 (2026): N.PAG. https://doi.org/10.1016/j.foodres.2026.118377.

MLA (9th ed.) Citation

Neiers, Fabrice, et al. "Food Formulation: Rheological and Tribological Determinants of Oral Processing and Flavor Perception." Food Research International, vol. 228, 2026, p. N.PAG, https://doi.org/10.1016/j.foodres.2026.118377.