American Chemical Society. Division of Agricultural and Food Chemistry, Charalambous, G., & Katz, I. (1976). Phenolic, sulfur, and nitrogen compounds in food flavors. American Chemical Society.
Chicago Style (17th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, George Charalambous, and Ira Katz. Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors. Washington, DC: American Chemical Society, 1976.
MLA引文American Chemical Society. Division of Agricultural and Food Chemistry, et al. Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors. American Chemical Society, 1976.
警告:這些引文格式不一定是100%准確.