Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies

MLA

María Angeles Sanromán, and María Asunción Longo. “Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies.” Food Technology and Biotechnology, vol. 44, no. 3, Jan. 2006, pp. 335–53. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.7b0e2f7c91a4098be18e4fc7e8f89de&authtype=sso&custid=ns315887.

APA

María Angeles Sanromán, & María Asunción Longo. (2006). Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies. Food Technology and Biotechnology, 44(3), 335–353.

Chicago

María Angeles Sanromán, and María Asunción Longo. 2006. “Production of Food Aroma Compounds: Microbial and Enzymatic Methodologies.” Food Technology and Biotechnology 44 (3): 335–53. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.7b0e2f7c91a4098be18e4fc7e8f89de&authtype=sso&custid=ns315887.