APA (7th ed.) Citation

López‐Cánovas, A. E., Cabas, I., Chaves-Pozo, E., Ros‐Chumillas, M., Navarro‐Segura, L., López‐Gómez, A., . . . García‐Ayala, A. (2020). Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness and Lengthens Shelf Life of Cultured Fish. Foods, 9(12), 1750.

Chicago Style (17th ed.) Citation

López‐Cánovas, Amanda Esperanza, Isabel Cabas, Elena Chaves-Pozo, María Ros‐Chumillas, Laura Navarro‐Segura, Antonio López‐Gómez, Jorge Manuel de Oliveira Fernandes, Jorge Galindo-Villegas, and Alfonsa García‐Ayala. "Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness and Lengthens Shelf Life of Cultured Fish." Foods 9, no. 12 (2020): 1750.

MLA (9th ed.) Citation

López‐Cánovas, Amanda Esperanza, et al. "Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness and Lengthens Shelf Life of Cultured Fish." Foods, vol. 9, no. 12, 2020, p. 1750.