APA Zitierstil

Aydın, M., Özdemir, N., & Gün, İ. (2023). Effect of classical and molecular production techniques on physical properties and volatile compounds of berry ice-creams. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(2), 138. https://doi.org/10.1177/10820132221092368

Chicago Zitierstil

Aydın, Mehmet, Nilgün Özdemir, und İlhan Gün. "Effect of Classical and Molecular Production Techniques on Physical Properties and Volatile Compounds of Berry Ice-creams." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 2 (2023): 138. https://dx.doi.org/10.1177/10820132221092368.

MLA Zitierstil

Aydın, Mehmet, et al. "Effect of Classical and Molecular Production Techniques on Physical Properties and Volatile Compounds of Berry Ice-creams." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 2, 2023, p. 138.