APA (7th ed.) Citation

N, B., & R, E. (2026). Effects of tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk. Food science of animal resources, 46(1), . https://doi.org/10.1007/s44463-025-00022-z

Chicago Style (17th ed.) Citation

N, Berrighi, and Erenler R. "Effects of Tomato Byproduct Supplementation on Fatty Acids, Organic Acids Contents, Microbiological and Sensory Attributes of Cow Milk." Food Science of Animal Resources 46, no. 1 (2026). https://doi.org/10.1007/s44463-025-00022-z.

MLA (9th ed.) Citation

N, Berrighi, and Erenler R. "Effects of Tomato Byproduct Supplementation on Fatty Acids, Organic Acids Contents, Microbiological and Sensory Attributes of Cow Milk." Food Science of Animal Resources, vol. 46, no. 1, 2026, https://doi.org/10.1007/s44463-025-00022-z.