Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation.

MLA

Kim, Min-A., et al. “Oral/Taste Sensitivity to Non-Esterified Long-Chain Fatty Acids with Varying Degrees of Unsaturation.” Food Science and Biotechnology, vol. 33, no. 3, Dec. 2023, pp. 599–606. EBSCOhost, https://doi.org/10.1007/s10068-023-01502-y.

APA

Kim, M.-A., Kim, S.-M., & Lee, H.-S. (2023). Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation. Food Science and Biotechnology, 33(3), 599–606. https://doi.org/10.1007/s10068-023-01502-y

Chicago

Kim, Min-A, Sun-Min Kim, and Hye-Seong Lee. 2023. “Oral/Taste Sensitivity to Non-Esterified Long-Chain Fatty Acids with Varying Degrees of Unsaturation.” Food Science and Biotechnology 33 (3): 599–606. doi:10.1007/s10068-023-01502-y.