Tița, M.A.; Constantinescu, M.A.; Georgescu, C.; Canciu, A.M.; Iancu, M.L.; Tița, O.
Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese. Appl. Sci. 2025, 15, 12071.
https://doi.org/10.3390/app152212071
AMA Style
Tița MA, Constantinescu MA, Georgescu C, Canciu AM, Iancu ML, Tița O.
Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese. Applied Sciences. 2025; 15(22):12071.
https://doi.org/10.3390/app152212071
Chicago/Turabian Style
Tița, Mihaela Adriana, Maria Adelina Constantinescu, Cecilia Georgescu, Adriana Maria Canciu, Maria Lidia Iancu, and Ovidiu Tița.
2025. "Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese" Applied Sciences 15, no. 22: 12071.
https://doi.org/10.3390/app152212071
APA Style
Tița, M. A., Constantinescu, M. A., Georgescu, C., Canciu, A. M., Iancu, M. L., & Tița, O.
(2025). Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow’s Cheese. Applied Sciences, 15(22), 12071.
https://doi.org/10.3390/app152212071