APA (7th ed.) Citation

Cerezal-Mezquita, P., Salinas-Fuentes, F., Bugueño-Muñoz, W., & Batista, A. P. (2025). Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity. Journal of Culinary Science & Technology, 23(6), 1569. https://doi.org/10.1080/15428052.2024.2431841

Chicago Style (17th ed.) Citation

Cerezal-Mezquita, Pedro, Francisca Salinas-Fuentes, Waldo Bugueño-Muñoz, and Ana Paula Batista. "Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity." Journal of Culinary Science & Technology 23, no. 6 (2025): 1569. https://doi.org/10.1080/15428052.2024.2431841.

MLA (9th ed.) Citation

Cerezal-Mezquita, Pedro, et al. "Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity." Journal of Culinary Science & Technology, vol. 23, no. 6, 2025, p. 1569, https://doi.org/10.1080/15428052.2024.2431841.