APA (7th ed.) Citation

Gashi, A., Simon-Sarkadi, L., Kenesei, G., & Mednyánszky, Z. (2025). Effect of high hydrostatic pressure on the free amino acid and biogenic amine content of different sausages during storage. European Food Research and Technology, 1-11. https://doi.org/10.1007/s00217-025-04683-4

Chicago Style (17th ed.) Citation

Gashi, A., L. Simon-Sarkadi, Gy Kenesei, and Zs Mednyánszky. "Effect of High Hydrostatic Pressure on the Free Amino Acid and Biogenic Amine Content of Different Sausages During Storage." European Food Research and Technology 2025: 1-11. https://doi.org/10.1007/s00217-025-04683-4.

MLA (9th ed.) Citation

Gashi, A., et al. "Effect of High Hydrostatic Pressure on the Free Amino Acid and Biogenic Amine Content of Different Sausages During Storage." European Food Research and Technology, 2025, pp. 1-11, https://doi.org/10.1007/s00217-025-04683-4.