Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana).

MLA

Sinuco León, Diana Cristina, et al. “Sensory Approach and Chiral Analysis for Determination of Odour Active Compounds from Feijoa (Acca Sellowiana).” Food Chemistry, vol. 317, July 2020, p. 126383. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.126383.

APA

Sinuco León, D. C., Rubio Ortíz, D. K., & Jaimes González, D. F. (2020). Sensory approach and chiral analysis for determination of odour active compounds from feijoa (Acca sellowiana). Food Chemistry, 317, 126383. https://doi.org/10.1016/j.foodchem.2020.126383

Chicago

Sinuco León, Diana Cristina, Darling Katherine Rubio Ortíz, and Diego Fernando Jaimes González. 2020. “Sensory Approach and Chiral Analysis for Determination of Odour Active Compounds from Feijoa (Acca Sellowiana).” Food Chemistry 317 (July): 126383. doi:10.1016/j.foodchem.2020.126383.