APA (7th ed.) Citation

Dragoev, S. G., Balev, D. K., St. Nenov, N., Vassilev, K. P., & Vlahova-Vangelova, D. B. (2016). Antioxidant capacity of essential oil spice extracts versus ground spices and addition of antioxidants in Bulgarian type dry-fermented sausages. European journal of lipid science and technology, 118(10), 1450-1462. https://doi.org/10.1002/ejlt.201500445

Chicago Style (17th ed.) Citation

Dragoev, Stefan G., Dessislav K. Balev, Nenko St. Nenov, Kiril P. Vassilev, and Dessislava B. Vlahova-Vangelova. "Antioxidant Capacity of Essential Oil Spice Extracts Versus Ground Spices and Addition of Antioxidants in Bulgarian Type Dry-fermented Sausages." European Journal of Lipid Science and Technology 118, no. 10 (2016): 1450-1462. https://doi.org/10.1002/ejlt.201500445.

MLA (9th ed.) Citation

Dragoev, Stefan G., et al. "Antioxidant Capacity of Essential Oil Spice Extracts Versus Ground Spices and Addition of Antioxidants in Bulgarian Type Dry-fermented Sausages." European Journal of Lipid Science and Technology, vol. 118, no. 10, 2016, pp. 1450-1462, https://doi.org/10.1002/ejlt.201500445.