Cite
Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose.
MLA
Pacioni, Giovanni, et al. “Composition of Commercial Truffle Flavored Oils with GC–MS Analysis and Discrimination with an Electronic Nose.” Food Chemistry, vol. 146, Mar. 2014, pp. 30–35. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.09.016.
APA
Pacioni, G., Cerretani, L., Procida, G., & Cichelli, A. (2014). Composition of commercial truffle flavored oils with GC–MS analysis and discrimination with an electronic nose. Food Chemistry, 146, 30–35. https://doi.org/10.1016/j.foodchem.2013.09.016
Chicago
Pacioni, Giovanni, Lorenzo Cerretani, Giuseppe Procida, and Angelo Cichelli. 2014. “Composition of Commercial Truffle Flavored Oils with GC–MS Analysis and Discrimination with an Electronic Nose.” Food Chemistry 146 (March): 30–35. doi:10.1016/j.foodchem.2013.09.016.