APA (7th ed.) Citation

Makangali, K., Tultabayeva, T., Zamaratskaia, G., Ospankulova, G., Tokysheva, G., Abzhanova, S., . . . Ergalikyzy, A. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. MDPI AG.

Chicago Style (17th ed.) Citation

Makangali, Kadyrzhan, Tamara Tultabayeva, Galia Zamaratskaia, Gulnazym Ospankulova, Gulzhan Tokysheva, Sholpan Abzhanova, Gulmira Zhakupova, and Ademi Ergalikyzy. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca Oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. MDPI AG.

MLA (9th ed.) Citation

Makangali, Kadyrzhan, et al. Enhancing the Antioxidant Capacity and Oxidative Stability of Cooked Sausages Through <i>Portulaca Oleracea</i> (Purslane) Supplementation: A Natural Alternative to Synthetic Additives. MDPI AG.