García, J.M.; Prieto, L.J.; Guevara, A.; Malagon, D.; Osorio, C.
Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. Molecules 2016, 21, 1729.
https://doi.org/10.3390/molecules21121729
AMA Style
García JM, Prieto LJ, Guevara A, Malagon D, Osorio C.
Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. Molecules. 2016; 21(12):1729.
https://doi.org/10.3390/molecules21121729
Chicago/Turabian Style
García, Juliana María, Laura Juliana Prieto, Alirio Guevara, Diana Malagon, and Coralia Osorio.
2016. "Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach" Molecules 21, no. 12: 1729.
https://doi.org/10.3390/molecules21121729
APA Style
García, J. M., Prieto, L. J., Guevara, A., Malagon, D., & Osorio, C.
(2016). Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. Molecules, 21(12), 1729.
https://doi.org/10.3390/molecules21121729