APA (7th ed.) Citation

Essiedu, J. A., Adadi, P., Kovaleva, E. G., & Henheik, P. (2025). Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality. Journal of Food Biochemistry, 2025, 1-14. https://doi.org/10.1155/jfbc/9617052

Chicago Style (17th ed.) Citation

Essiedu, Justice Amakye, Parise Adadi, Elena G. Kovaleva, and Prisca-Maryla Henheik. "Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality." Journal of Food Biochemistry 2025 (2025): 1-14. https://doi.org/10.1155/jfbc/9617052.

MLA (9th ed.) Citation

Essiedu, Justice Amakye, et al. "Cranberry‐Enriched Mead: Effects of Supplementation and Fermentation Duration on Bioactive Composition, Antioxidant Capacity, Volatile Organic Compounds, and Sensory Quality." Journal of Food Biochemistry, vol. 2025, 2025, pp. 1-14, https://doi.org/10.1155/jfbc/9617052.