APA (7th ed.) Citation

Kačániová, M., Čmiková, N., Ban, Z., Garzoli, S., Elizondo-Luevano, J. H., Ben Hsouna, A., . . . Haščík, P. (2024). Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes. Molecules (Basel, Switzerland), 29(17), 4179. https://doi.org/10.3390/molecules29174179

Chicago Style (17th ed.) Citation

Kačániová, Miroslava, et al. "Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper Nigrum Essential Oil: A Study on Antimicrobial Efficacy Against Listeria Monocytogenes." Molecules (Basel, Switzerland) 29, no. 17 (2024): 4179. https://doi.org/10.3390/molecules29174179.

MLA (9th ed.) Citation

Kačániová, Miroslava, et al. "Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper Nigrum Essential Oil: A Study on Antimicrobial Efficacy Against Listeria Monocytogenes." Molecules (Basel, Switzerland), vol. 29, no. 17, 2024, p. 4179, https://doi.org/10.3390/molecules29174179.