APA (7th ed.) Citation

Shahin, H. H., Baroudi, M., Dabboussi, F., El-Mir, R., Germanos, J., Salma, R., . . . Hebishy, E. (2026). Natural Preservation of Yogurt Using Origanum vulgare and Thymus vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/6081584

Chicago Style (17th ed.) Citation

Shahin, Hoda Helene, Moomen Baroudi, Fouad Dabboussi, Reem El-Mir, Julia Germanos, Rayane Salma, Khaled El-Omari, and Essam Hebishy. "Natural Preservation of Yogurt Using Origanum Vulgare and Thymus Vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/6081584.

MLA (9th ed.) Citation

Shahin, Hoda Helene, et al. "Natural Preservation of Yogurt Using Origanum Vulgare and Thymus Vulgaris Essential Oils: Microbial, Physicochemical, and Sensory Assessment." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/6081584.