Biological properties of functional flavoring produced by enzymatic esterification of citronellol and geraniol present in Cymbopogon winterianus essential oil

MLA

Natalia Paroul, et al. “Biological Properties of Functional Flavoring Produced by Enzymatic Esterification of Citronellol and Geraniol Present in Cymbopogon Winterianus Essential Oil.” Natural Product Research, vol. 35, Aug. 2020, pp. 5981–87. EBSCOhost, https://doi.org/10.1080/14786419.2020.1810032.

APA

Natalia Paroul, Ivana C. R. Leal, Amanda Staudt, Patrícia Fonseca Duarte, Débora de Oliveira, Leandro S. Sangenito, Rogério Luis Cansian, Bárbara Carolina de Oliveira Peixoto Andrade, Naomi Kato Simas, Alexander Junges, André L.S. Santos, & Bruna Paes do Amaral. (2020). Biological properties of functional flavoring produced by enzymatic esterification of citronellol and geraniol present in Cymbopogon winterianus essential oil. Natural Product Research, 35, 5981–5987. https://doi.org/10.1080/14786419.2020.1810032

Chicago

Natalia Paroul, Ivana C. R. Leal, Amanda Staudt, Patrícia Fonseca Duarte, Débora de Oliveira, Leandro S. Sangenito, Rogério Luis Cansian, et al. 2020. “Biological Properties of Functional Flavoring Produced by Enzymatic Esterification of Citronellol and Geraniol Present in Cymbopogon Winterianus Essential Oil.” Natural Product Research 35 (August): 5981–87. doi:10.1080/14786419.2020.1810032.