Loupancová, B., Vítová, E., Buňka, F., Sklenářová, K., & Divišová, R. Identification of volatile aroma compounds in processed cheese analogues based on different types of fat.
Chicago Style (17th ed.) CitationLoupancová, Blanka, Eva Vítová, František Buňka, Kateřina Sklenářová, and Radka Divišová. Identification of Volatile Aroma Compounds in Processed Cheese Analogues Based on Different Types of Fat.
MLA (9th ed.) CitationLoupancová, Blanka, et al. Identification of Volatile Aroma Compounds in Processed Cheese Analogues Based on Different Types of Fat.
Warning: These citations may not always be 100% accurate.
