APA (7th ed.) Citation

P, K., EE, T., A, S., J, T., M, Z., P, G., . . . E, J. (2025). Effect of multilayer nano-/mini-furcellaran/chitosan emulsions with oregano essential oil on quality, oxidation and consumer perception of pork loins stored at 4 °C and -20 °C. International journal of biological macromolecules, 303, 140491. https://doi.org/10.1016/j.ijbiomac.2025.140491

Chicago Style (17th ed.) Citation

P, Kulawik, et al. "Effect of Multilayer Nano-/mini-furcellaran/chitosan Emulsions with Oregano Essential Oil on Quality, Oxidation and Consumer Perception of Pork Loins Stored at 4 °C and -20 °C." International Journal of Biological Macromolecules 303 (2025): 140491. https://doi.org/10.1016/j.ijbiomac.2025.140491.

MLA (9th ed.) Citation

P, Kulawik, et al. "Effect of Multilayer Nano-/mini-furcellaran/chitosan Emulsions with Oregano Essential Oil on Quality, Oxidation and Consumer Perception of Pork Loins Stored at 4 °C and -20 °C." International Journal of Biological Macromolecules, vol. 303, 2025, p. 140491, https://doi.org/10.1016/j.ijbiomac.2025.140491.