Takagi, S.; Sato, Y.; Murata, Y.; Kokubun, A.; Touhata, K.; Ishida, N.; Agatsuma, Y.
Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System. Sensors 2020, 20, 7008.
https://doi.org/10.3390/s20247008
AMA Style
Takagi S, Sato Y, Murata Y, Kokubun A, Touhata K, Ishida N, Agatsuma Y.
Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System. Sensors. 2020; 20(24):7008.
https://doi.org/10.3390/s20247008
Chicago/Turabian Style
Takagi, Satomi, Yoichi Sato, Yuko Murata, Atsuko Kokubun, Ken Touhata, Noriko Ishida, and Yukio Agatsuma.
2020. "Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System" Sensors 20, no. 24: 7008.
https://doi.org/10.3390/s20247008
APA Style
Takagi, S., Sato, Y., Murata, Y., Kokubun, A., Touhata, K., Ishida, N., & Agatsuma, Y.
(2020). Quantification of the Flavor and Taste of Gonads from the Sea Urchin Mesocentrotus nudus Using GC–MS and a Taste-Sensing System. Sensors, 20(24), 7008.
https://doi.org/10.3390/s20247008