Cite
Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques.
MLA
Corral, Sara, et al. “Elucidation of Key Aroma Compounds in Traditional Dry Fermented Sausages Using Different Extraction Techniques.” Journal of the Science of Food & Agriculture, vol. 95, no. 6, Apr. 2015, pp. 1350–61. EBSCOhost, https://doi.org/10.1002/jsfa.6830.
APA
Corral, S., Salvador, A., & Flores, M. (2015). Elucidation of key aroma compounds in traditional dry fermented sausages using different extraction techniques. Journal of the Science of Food & Agriculture, 95(6), 1350–1361. https://doi.org/10.1002/jsfa.6830
Chicago
Corral, Sara, Ana Salvador, and Mónica Flores. 2015. “Elucidation of Key Aroma Compounds in Traditional Dry Fermented Sausages Using Different Extraction Techniques.” Journal of the Science of Food & Agriculture 95 (6): 1350–61. doi:10.1002/jsfa.6830.