APA (7th ed.) Citation

O, H., M, C., D, T., V, L., J, J., N, B., . . . N, G. (2026). Weakening of hen egg vitelline membrane during egg storage at room temperature is associated with modifications of its mass, thickness and proteomic profile. Food research international (Ottawa, Ont.), 228, 118291. https://doi.org/10.1016/j.foodres.2025.118291

Chicago Style (17th ed.) Citation

O, Hervé, et al. "Weakening of Hen Egg Vitelline Membrane During Egg Storage at Room Temperature Is Associated with Modifications of Its Mass, Thickness and Proteomic Profile." Food Research International (Ottawa, Ont.) 228 (2026): 118291. https://doi.org/10.1016/j.foodres.2025.118291.

MLA (9th ed.) Citation

O, Hervé, et al. "Weakening of Hen Egg Vitelline Membrane During Egg Storage at Room Temperature Is Associated with Modifications of Its Mass, Thickness and Proteomic Profile." Food Research International (Ottawa, Ont.), vol. 228, 2026, p. 118291, https://doi.org/10.1016/j.foodres.2025.118291.