APA (7th ed.) Citation

McGraw, V. S., Atci, S., Li, J., Powell-Palm, M. J., Rubinsky, B., Bilbao-Sainz, C., & Jha, P. (2026). Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers. Journal of Food Processing & Preservation, 2026, 1. https://doi.org/10.1155/jfpp/3596521

Chicago Style (17th ed.) Citation

McGraw, Valerie S., Sumeyye Atci, Jiayuan Li, Matthew J. Powell-Palm, Boris Rubinsky, Cristina Bilbao-Sainz, and Poulami Jha. "Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers." Journal of Food Processing & Preservation 2026 (2026): 1. https://doi.org/10.1155/jfpp/3596521.

MLA (9th ed.) Citation

McGraw, Valerie S., et al. "Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers." Journal of Food Processing & Preservation, vol. 2026, 2026, p. 1, https://doi.org/10.1155/jfpp/3596521.