Deuscher, Z.; Gourrat, K.; Repoux, M.; Boulanger, R.; Labouré, H.; Le Quéré, J.-L.
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules 2020, 25, 1809.
https://doi.org/10.3390/molecules25081809
AMA Style
Deuscher Z, Gourrat K, Repoux M, Boulanger R, Labouré H, Le Quéré J-L.
Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules. 2020; 25(8):1809.
https://doi.org/10.3390/molecules25081809
Chicago/Turabian Style
Deuscher, Zoé, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré, and Jean-Luc Le Quéré.
2020. "Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study" Molecules 25, no. 8: 1809.
https://doi.org/10.3390/molecules25081809
APA Style
Deuscher, Z., Gourrat, K., Repoux, M., Boulanger, R., Labouré, H., & Le Quéré, J.-L.
(2020). Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study. Molecules, 25(8), 1809.
https://doi.org/10.3390/molecules25081809