Cite
Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
MLA
Tan, Hui Ru, et al. “Characterisation of Key Odourants in Japanese Green Tea Using Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry.” LWT - Food Science & Technology, vol. 108, July 2019, pp. 221–32. EBSCOhost, https://doi.org/10.1016/j.lwt.2019.03.054.
APA
Tan, H. R., Lau, H., Liu, S. Q., Tan, L. P., Sakumoto, S., Lassabliere, B., Leong, K.-C., Sun, J., & Yu, B. (2019). Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry. LWT - Food Science & Technology, 108, 221–232. https://doi.org/10.1016/j.lwt.2019.03.054
Chicago
Tan, Hui Ru, Hazel Lau, Shao Quan Liu, Lay Peng Tan, Shunichi Sakumoto, Benjamin Lassabliere, Kwong-Chee Leong, Jingcan Sun, and Bin Yu. 2019. “Characterisation of Key Odourants in Japanese Green Tea Using Gas Chromatography-Olfactometry and Gas Chromatography-Mass Spectrometry.” LWT - Food Science & Technology 108 (July): 221–32. doi:10.1016/j.lwt.2019.03.054.