APA (7th ed.) Citation

Kouassi, A. K., Alabi, T., N'guessan, E. A., Purcaro, G., Moret, S., Cissé, M., . . . Danthine, S. (2024). Comparative study of thermal behavior of mango kernel fat from seven Ivorian varieties related to their chemical composition. European Food Research & Technology, 250(9), 2303. https://doi.org/10.1007/s00217-024-04538-4

Chicago Style (17th ed.) Citation

Kouassi, Alfred Kouakou, Taofic Alabi, Elise Amoin N'guessan, Giorgia Purcaro, Sabrina Moret, Mohamed Cissé, Christophe Blecker, and Sabine Danthine. "Comparative Study of Thermal Behavior of Mango Kernel Fat from Seven Ivorian Varieties Related to Their Chemical Composition." European Food Research & Technology 250, no. 9 (2024): 2303. https://doi.org/10.1007/s00217-024-04538-4.

MLA (9th ed.) Citation

Kouassi, Alfred Kouakou, et al. "Comparative Study of Thermal Behavior of Mango Kernel Fat from Seven Ivorian Varieties Related to Their Chemical Composition." European Food Research & Technology, vol. 250, no. 9, 2024, p. 2303, https://doi.org/10.1007/s00217-024-04538-4.