Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation.

MLA

Rahayu, Yen Yen Sally, et al. “Key Volatile Compounds in Red Koji-Shochu, a Monascus-Fermented Product, and Their Formation Steps during Fermentation.” Food Chemistry, vol. 224, June 2017, pp. 398–406. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.12.005.

APA

Rahayu, Y. Y. S., Yoshizaki, Y., Yamaguchi, K., Okutsu, K., Futagami, T., Tamaki, H., Sameshima, Y., & Takamine, K. (2017). Key volatile compounds in red koji-shochu, a Monascus-fermented product, and their formation steps during fermentation. Food Chemistry, 224, 398–406. https://doi.org/10.1016/j.foodchem.2016.12.005

Chicago

Rahayu, Yen Yen Sally, Yumiko Yoshizaki, Keiko Yamaguchi, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Yoshihiro Sameshima, and Kazunori Takamine. 2017. “Key Volatile Compounds in Red Koji-Shochu, a Monascus-Fermented Product, and Their Formation Steps during Fermentation.” Food Chemistry 224 (June): 398–406. doi:10.1016/j.foodchem.2016.12.005.