APA (7th ed.) Citation

Gençdağ, E., Görgüç, A., & Yılmaz, F. M. (2024). Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries. Food and bioprocess technology, 17(12), 4724-4738. https://doi.org/10.1007/s11947-024-03404-1

Chicago Style (17th ed.) Citation

Gençdağ, Esra, Ahmet Görgüç, and Fatih Mehmet Yılmaz. "Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries." Food and Bioprocess Technology 17, no. 12 (2024): 4724-4738. https://doi.org/10.1007/s11947-024-03404-1.

MLA (9th ed.) Citation

Gençdağ, Esra, et al. "Nanocellulose as a Novel Cryoprotectant to Improve the Quality of Frozen Sour Cherries." Food and Bioprocess Technology, vol. 17, no. 12, 2024, pp. 4724-4738, https://doi.org/10.1007/s11947-024-03404-1.