Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.

MLA

Steinhaus, M., and P. Schieberle. “Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus Lupulus L. Variety Spalter Select) Based on GC-Olfactometry and Odor Dilution Techniques.” Journal of Agricultural and Food Chemistry, vol. 48, no. 5, May 2000, pp. 1776–83. EBSCOhost, https://doi.org/10.1021/jf990514l.

APA

Steinhaus, M., & Schieberle, P. (2000). Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. Journal of Agricultural and Food Chemistry, 48(5), 1776–1783. https://doi.org/10.1021/jf990514l

Chicago

Steinhaus, M, and P Schieberle. 2000. “Comparison of the Most Odor-Active Compounds in Fresh and Dried Hop Cones (Humulus Lupulus L. Variety Spalter Select) Based on GC-Olfactometry and Odor Dilution Techniques.” Journal of Agricultural and Food Chemistry 48 (5): 1776–83. doi:10.1021/jf990514l.