APA (7th ed.) Citation

Gómez-Sáez, E. M., Alonso, G. L., & Vergara, H. (2023). Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer. European Food Research & Technology, 249(5), 1235. https://doi.org/10.1007/s00217-023-04209-w

Chicago Style (17th ed.) Citation

Gómez-Sáez, Elena M., Gonzalo L. Alonso, and Herminia Vergara. "Effect of Rosemary Addition on the Sensorial and Physicochemical Qualities of Dry-cured Ham Slices. Measurement of Camphor Transfer." European Food Research & Technology 249, no. 5 (2023): 1235. https://doi.org/10.1007/s00217-023-04209-w.

MLA (9th ed.) Citation

Gómez-Sáez, Elena M., et al. "Effect of Rosemary Addition on the Sensorial and Physicochemical Qualities of Dry-cured Ham Slices. Measurement of Camphor Transfer." European Food Research & Technology, vol. 249, no. 5, 2023, p. 1235, https://doi.org/10.1007/s00217-023-04209-w.