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.
Chicago-referens (17:e uppl.)American Chemical Society. Division of Agricultural and Food Chemistry, Gary R. Takeoka, Matthias Guntert, och Karl-Heinz Engel. Aroma Active Compounds in Foods: Chemistry and Sensory Properties. Washington, DC: American Chemical Society, 2001.
MLA-referens (9:e uppl.)American Chemical Society. Division of Agricultural and Food Chemistry, et al. Aroma Active Compounds in Foods: Chemistry and Sensory Properties. American Chemical Society, 2001.
Varning: dessa hänvisningar är inte alltid fullständigt riktiga.