APA (7. basım) Alıntı

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 Style (17. basım) Atıf

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

MLA (9th ed.) Atıf

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