Choi, K.-O.; Lee, D.H.; Park, S.J.; Im, D.; Hur, Y.Y.; Kim, S.J.
Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages. Appl. Sci. 2020, 10, 5661.
https://doi.org/10.3390/app10165661
AMA Style
Choi K-O, Lee DH, Park SJ, Im D, Hur YY, Kim SJ.
Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages. Applied Sciences. 2020; 10(16):5661.
https://doi.org/10.3390/app10165661
Chicago/Turabian Style
Choi, Kyeong-Ok, Dong Hoon Lee, Seo Jun Park, Dongjun Im, Youn Young Hur, and Su Jin Kim.
2020. "Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages" Applied Sciences 10, no. 16: 5661.
https://doi.org/10.3390/app10165661
APA Style
Choi, K.-O., Lee, D. H., Park, S. J., Im, D., Hur, Y. Y., & Kim, S. J.
(2020). Changes in Biochemical and Volatile Flavor Compounds of Shine Muscat at Different Ripening Stages. Applied Sciences, 10(16), 5661.
https://doi.org/10.3390/app10165661