APA (7th ed.) Citation

Krook, J. L., Rustad, T., Wæhre, T. K., Langeng, A. M., Aasen, I. M., & Aachmann, F. L. (2025). A crude, alginate-rich product from Alaria esculenta and Saccharina latissima – process development and exploration as texture ingredient. LWT - Food Science & Technology, 222, N.PAG. https://doi.org/10.1016/j.lwt.2025.117643

Chicago Style (17th ed.) Citation

Krook, Johanna Liberg, Turid Rustad, Tore Kristoffer Wæhre, Anne Mari Langeng, Inga Marie Aasen, and Finn Lillelund Aachmann. "A Crude, Alginate-rich Product from Alaria Esculenta and Saccharina Latissima – Process Development and Exploration as Texture Ingredient." LWT - Food Science & Technology 222 (2025): N.PAG. https://doi.org/10.1016/j.lwt.2025.117643.

MLA (9th ed.) Citation

Krook, Johanna Liberg, et al. "A Crude, Alginate-rich Product from Alaria Esculenta and Saccharina Latissima – Process Development and Exploration as Texture Ingredient." LWT - Food Science & Technology, vol. 222, 2025, p. N.PAG, https://doi.org/10.1016/j.lwt.2025.117643.