Forney, C.F.; Qiu, S.; Jordan, M.A.; McCarthy, D.; Fillmore, S.
Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. Foods 2022, 11, 2516.
https://doi.org/10.3390/foods11162516
AMA Style
Forney CF, Qiu S, Jordan MA, McCarthy D, Fillmore S.
Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. Foods. 2022; 11(16):2516.
https://doi.org/10.3390/foods11162516
Chicago/Turabian Style
Forney, Charles F., Songshan Qiu, Michael A. Jordan, Dylan McCarthy, and Sherry Fillmore.
2022. "Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry" Foods 11, no. 16: 2516.
https://doi.org/10.3390/foods11162516
APA Style
Forney, C. F., Qiu, S., Jordan, M. A., McCarthy, D., & Fillmore, S.
(2022). Comparison of Volatile Compounds Contributing to Flavor of Wild Lowbush (Vaccinium augustifolium) and Cultivated Highbush (Vaccinium corymbosum) Blueberry Fruit Using Gas Chromatography-Olfactometry. Foods, 11(16), 2516.
https://doi.org/10.3390/foods11162516
