PubAg

Main content area

MLA

Shen, Z, et al. "Use of Adsorbent and Supercritical Carbon Dioxide to Concentrate Flavor Compounds From Orange Oil." Journal of agricultural and food chemistry, v. 50,.1 pp. 154-160. doi: 10.1021/jf010582j

APA

Shen, Z., Mishra, V., Imison, B., Palmer, M., & Fairclough, R. (2002). Use of adsorbent and supercritical carbon dioxide to concentrate flavor compounds from orange oil. Journal of agricultural and food chemistry, 50, 154-160. doi: 10.1021/jf010582j

Chicago

Shen, Z., V Mishra, B Imison, M Palmer, and R Fairclough. "Use of adsorbent and supercritical carbon dioxide to concentrate flavor compounds from orange oil" Journal of agricultural and food chemistry 50, no. 1 (2002): 154-160. doi: 10.1021/jf010582j