Łyczko, J.; Kiełtyka-Dadasiewicz, A.; Issa-Issa, H.; Skrzyński, M.; Galek, R.; Carbonell-Barrachina, Á.A.; Szumny, A.
Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality. Foods 2023, 12, 2057.
https://doi.org/10.3390/foods12102057
AMA Style
Łyczko J, Kiełtyka-Dadasiewicz A, Issa-Issa H, Skrzyński M, Galek R, Carbonell-Barrachina ÁA, Szumny A.
Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality. Foods. 2023; 12(10):2057.
https://doi.org/10.3390/foods12102057
Chicago/Turabian Style
Łyczko, Jacek, Anna Kiełtyka-Dadasiewicz, Hanán Issa-Issa, Mariusz Skrzyński, Renata Galek, Ángel A. Carbonell-Barrachina, and Antoni Szumny.
2023. "Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality" Foods 12, no. 10: 2057.
https://doi.org/10.3390/foods12102057
APA Style
Łyczko, J., Kiełtyka-Dadasiewicz, A., Issa-Issa, H., Skrzyński, M., Galek, R., Carbonell-Barrachina, Á. A., & Szumny, A.
(2023). Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality. Foods, 12(10), 2057.
https://doi.org/10.3390/foods12102057
