PubAg

Main content area

MLA

Maikhunthod, Bussayarat, and Philip J Marriott. "Aroma-impact Compounds In Dried Spice As a Quality Index Using Solid Phase Microextraction with Olfactometry and Comprehensive Two-dimensional Gas Chromatography." Food chemistry, v. 141,.4 pp. 4324-4332. doi: 10.1016/j.foodchem.2013.05.156

APA

Maikhunthod, B., & Marriott, P. J. (2013). Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography. Food chemistry, 141, 4324-4332. doi: 10.1016/j.foodchem.2013.05.156

Chicago

Maikhunthod, Bussayarat, and Philip J Marriott. "Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography" Food chemistry 141, no. 4 (2013): 4324-4332. doi: 10.1016/j.foodchem.2013.05.156