Free and bound flavour components of amazonian fruits. 1: Bacuri

MLA

Boulanger, R., et al. “Free and Bound Flavour Components of Amazonian Fruits. 1: Bacuri.” Flavour and Fragrance Journal, vol. 14, no. 5, Sept. 1999, pp. 303–11. EBSCOhost, https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C.

APA

Boulanger, R., Chassagne, D., & Crouzet, J. (1999). Free and bound flavour components of amazonian fruits. 1: Bacuri. Flavour and Fragrance Journal, 14(5), 303–311. https://doi.org/10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C

Chicago

Boulanger, R., D. Chassagne, and J. Crouzet. 1999. “Free and Bound Flavour Components of Amazonian Fruits. 1: Bacuri.” Flavour and Fragrance Journal 14 (5): 303–11. doi:10.1002/(SICI)1099-1026(199909/10)14:5<303::AID-FFJ834>3.0.CO;2-C.