(2026). Incorporation of ultrasound-assisted olive leaf extract into mozzarella cheese: Effects on physicochemical, functional, and textural properties. Applied Biological Chemistry.
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Chicago Style (17th ed.) Citation
"Incorporation of Ultrasound-assisted Olive Leaf Extract into Mozzarella Cheese: Effects on Physicochemical, Functional, and Textural Properties."
Applied Biological Chemistry 2026.
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MLA (9th ed.) Citation
"Incorporation of Ultrasound-assisted Olive Leaf Extract into Mozzarella Cheese: Effects on Physicochemical, Functional, and Textural Properties."
Applied Biological Chemistry, 2026.
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Warning: These citations may not always be 100% accurate.