APA (7th ed.) Citation

J, C., G, C., F, L., A, P., L, A., G, C., & V, L. (2026). Phenolic compounds and multifunctional properties of thinned apples: Revalorizing fruit by-products for industrial applications. Food chemistry: X, 34, 103640. https://doi.org/10.1016/j.fochx.2026.103640

Chicago Style (17th ed.) Citation

J, Cano-Lou, Casado-Hidalgo G, Les F, Pina A, Acquaticci L, Caprioli G, and López V. "Phenolic Compounds and Multifunctional Properties of Thinned Apples: Revalorizing Fruit By-products for Industrial Applications." Food Chemistry: X 34 (2026): 103640. https://doi.org/10.1016/j.fochx.2026.103640.

MLA (9th ed.) Citation

J, Cano-Lou, et al. "Phenolic Compounds and Multifunctional Properties of Thinned Apples: Revalorizing Fruit By-products for Industrial Applications." Food Chemistry: X, vol. 34, 2026, p. 103640, https://doi.org/10.1016/j.fochx.2026.103640.