Vatansever, S.; Xu, M.; Magallanes-López, A.; Chen, B.; Hall, C.
Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory. Processes 2021, 9, 489.
https://doi.org/10.3390/pr9030489
AMA Style
Vatansever S, Xu M, Magallanes-López A, Chen B, Hall C.
Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory. Processes. 2021; 9(3):489.
https://doi.org/10.3390/pr9030489
Chicago/Turabian Style
Vatansever, Serap, Minwei Xu, Ana Magallanes-López, Bingcan Chen, and Clifford Hall.
2021. "Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory" Processes 9, no. 3: 489.
https://doi.org/10.3390/pr9030489
APA Style
Vatansever, S., Xu, M., Magallanes-López, A., Chen, B., & Hall, C.
(2021). Supercritical Carbon Dioxide + Ethanol Extraction to Improve Organoleptic Attributes of Pea Flour with Applications of Sensory Evaluation, HS-SPME-GC, and GC-Olfactory. Processes, 9(3), 489.
https://doi.org/10.3390/pr9030489