APA (7th ed.) Citation

Covaliov, E., Capcanari, T., Popovici, V., Radu, O., & Negoiȑa, C. (2026). Sustainable food design via fermentation of plant-based matrices. Ukrainian Food Journal, 15(1), 8. https://doi.org/10.24263/2304-974X-2026-15-1-4

Chicago Style (17th ed.) Citation

Covaliov, Eugenia, Tatiana Capcanari, Violina Popovici, Oxana Radu, and Cătălina Negoiȑa. "Sustainable Food Design via Fermentation of Plant-based Matrices." Ukrainian Food Journal 15, no. 1 (2026): 8. https://doi.org/10.24263/2304-974X-2026-15-1-4.

MLA (9th ed.) Citation

Covaliov, Eugenia, et al. "Sustainable Food Design via Fermentation of Plant-based Matrices." Ukrainian Food Journal, vol. 15, no. 1, 2026, p. 8, https://doi.org/10.24263/2304-974X-2026-15-1-4.