APA (7th ed.) Citation

Eramo, V., Modesti, M., Riggi, R., Forniti, R., Lembo, M., Vinciguerra, V., & Botondi, R. (2024). Preserving the aromatic profile of aged Toma Piemontese Protected Designation of Origin cheese with gaseous ozone technology: A quality assessment via solid phase microextraction-gas chromatography–mass spectrometry/electronic nose. Journal of Dairy Science, 107(12), 10537. https://doi.org/10.3168/jds.2024-25131

Chicago Style (17th ed.) Citation

Eramo, V., M. Modesti, R. Riggi, R. Forniti, M. Lembo, V. Vinciguerra, and R. Botondi. "Preserving the Aromatic Profile of Aged Toma Piemontese Protected Designation of Origin Cheese with Gaseous Ozone Technology: A Quality Assessment via Solid Phase Microextraction-gas Chromatography–mass Spectrometry/electronic Nose." Journal of Dairy Science 107, no. 12 (2024): 10537. https://doi.org/10.3168/jds.2024-25131.

MLA (9th ed.) Citation

Eramo, V., et al. "Preserving the Aromatic Profile of Aged Toma Piemontese Protected Designation of Origin Cheese with Gaseous Ozone Technology: A Quality Assessment via Solid Phase Microextraction-gas Chromatography–mass Spectrometry/electronic Nose." Journal of Dairy Science, vol. 107, no. 12, 2024, p. 10537, https://doi.org/10.3168/jds.2024-25131.