APA (7th ed.) Citation

E, R., A, G., JP, d. S., E, E., F, L., MP, A., & F, C. (2025). Improving benzyl - isothiocyanate bioaccessibility in white mustard (Sinapis alba) sauce through spray - drying microencapsulation and Pickering emulsions. Food research international (Ottawa, Ont.), 208, 116091. https://doi.org/10.1016/j.foodres.2025.116091

Chicago Style (17th ed.) Citation

E, Rincón, Grenha A, da Silva JP, Espinosa E, Lafont-Déniz F, Almeida MP, and Cámara-Martos F. "Improving Benzyl - Isothiocyanate Bioaccessibility in White Mustard (Sinapis Alba) Sauce Through Spray - Drying Microencapsulation and Pickering Emulsions." Food Research International (Ottawa, Ont.) 208 (2025): 116091. https://doi.org/10.1016/j.foodres.2025.116091.

MLA (9th ed.) Citation

E, Rincón, et al. "Improving Benzyl - Isothiocyanate Bioaccessibility in White Mustard (Sinapis Alba) Sauce Through Spray - Drying Microencapsulation and Pickering Emulsions." Food Research International (Ottawa, Ont.), vol. 208, 2025, p. 116091, https://doi.org/10.1016/j.foodres.2025.116091.