APA (7th ed.) Citation

K, B., L, S., A, Ć., & N, O. (2024). Optimization and validation of an HS-SPME/GC-MS method for determining volatile organic compounds in dry-cured ham. Frontiers in nutrition, 11, 1342417. https://doi.org/10.3389/fnut.2024.1342417

Chicago Style (17th ed.) Citation

K, Babič, Strojnik L, Ćirić A, and Ogrinc N. "Optimization and Validation of an HS-SPME/GC-MS Method for Determining Volatile Organic Compounds in Dry-cured Ham." Frontiers in Nutrition 11 (2024): 1342417. https://doi.org/10.3389/fnut.2024.1342417.

MLA (9th ed.) Citation

K, Babič, et al. "Optimization and Validation of an HS-SPME/GC-MS Method for Determining Volatile Organic Compounds in Dry-cured Ham." Frontiers in Nutrition, vol. 11, 2024, p. 1342417, https://doi.org/10.3389/fnut.2024.1342417.