APA (7th ed.) Citation

Rosati, S., Cofelice, M., Iaffaldano, N., Lopez, F., Cinelli, G., Mazzeo, A., . . . Sorrentino, E. (2026). Alginate-Based Emulsion with Oregano Essential Oil for the Preservation of Frozen–Thawed Ready-to-Cook Hake Fillets as a Model System. Microbiology Research, 17(2), 41. https://doi.org/10.3390/microbiolres17020041

Chicago Style (17th ed.) Citation

Rosati, Sebastiano, Martina Cofelice, Nicolaia Iaffaldano, Francesco Lopez, Giuseppe Cinelli, Alessandra Mazzeo, Emanuele Antenucci, Lucia Maiuro, and Elena Sorrentino. "Alginate-Based Emulsion with Oregano Essential Oil for the Preservation of Frozen–Thawed Ready-to-Cook Hake Fillets as a Model System." Microbiology Research 17, no. 2 (2026): 41. https://doi.org/10.3390/microbiolres17020041.

MLA (9th ed.) Citation

Rosati, Sebastiano, et al. "Alginate-Based Emulsion with Oregano Essential Oil for the Preservation of Frozen–Thawed Ready-to-Cook Hake Fillets as a Model System." Microbiology Research, vol. 17, no. 2, 2026, p. 41, https://doi.org/10.3390/microbiolres17020041.