Cite
HARVARD Citation
Choi, J. et al. (2018). Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses. Food research international. pp. 828-835. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Choi, J. et al. (2018). Characterization of aroma-active compounds in Chinese quince (Pseudocydonia sinensis Schneid) by aroma dilution analyses. Food research international. pp. 828-835. [Online].