APA (7 ম সংস্করণ) উদ্ধৃতি

American Chemical Society. Division of Agricultural and Food Chemistry, Takeoka, G. R., Guntert, M., & Engel, K. (2001). Aroma active compounds in foods: Chemistry and sensory properties. American Chemical Society.

শিকাগো স্টাইল (17 তম সংস্করণ) উদ্ধৃতি

American Chemical Society. Division of Agricultural and Food Chemistry, Gary R. Takeoka, Matthias Guntert, এবং Karl-Heinz Engel. Aroma Active Compounds in Foods: Chemistry and Sensory Properties. Washington, DC: American Chemical Society, 2001.

M.L.A (9 ম সংস্করণ) উদ্ধৃতি

American Chemical Society. Division of Agricultural and Food Chemistry, et al. Aroma Active Compounds in Foods: Chemistry and Sensory Properties. American Chemical Society, 2001.