Katherinatama, A.; Asikin, Y.; Shimoda, K.; Shimomura, M.; Mitsube, F.; Takara, K.; Wada, K.
Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit. Foods 2024, 13, 3428.
https://doi.org/10.3390/foods13213428
AMA Style
Katherinatama A, Asikin Y, Shimoda K, Shimomura M, Mitsube F, Takara K, Wada K.
Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit. Foods. 2024; 13(21):3428.
https://doi.org/10.3390/foods13213428
Chicago/Turabian Style
Katherinatama, Aldia, Yonathan Asikin, Kazuki Shimoda, Momoko Shimomura, Fumimasa Mitsube, Kensaku Takara, and Koji Wada.
2024. "Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit" Foods 13, no. 21: 3428.
https://doi.org/10.3390/foods13213428
APA Style
Katherinatama, A., Asikin, Y., Shimoda, K., Shimomura, M., Mitsube, F., Takara, K., & Wada, K.
(2024). Characterization of Free and Glycosidically Bound Volatile and Non-Volatile Components of Shiikuwasha (Citrus depressa Hayata) Fruit. Foods, 13(21), 3428.
https://doi.org/10.3390/foods13213428