American Chemical Society. Division of Agricultural and Food Chemistry, Engel, K., & Takeoka, G. R. (2015). Importance of chirality to flavor compounds. American Chemical Society.
Chicagoスタイル(17版)引用形式American Chemical Society. Division of Agricultural and Food Chemistry, Karl-Heinz Engel, , Gary R. Takeoka. Importance of Chirality to Flavor Compounds. Washington, DC: American Chemical Society, 2015.
MLA(9版)引用形式American Chemical Society. Division of Agricultural and Food Chemistry, et al. Importance of Chirality to Flavor Compounds. American Chemical Society, 2015.
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