APA (7th ed.) Citation

Chang, E., Jung, S., & Hur, Y. (2014). Changes in the aromatic composition of grape cv. Cheongsoo wine depending on the degree of grape ripening. Food science and biotechnology, 23(6), 1761-1771. https://doi.org/10.1007/s10068-014-0241-y

Chicago Style (17th ed.) Citation

Chang, Eun-Ha, Sung-Min Jung, and Youn-Young Hur. "Changes in the Aromatic Composition of Grape Cv. Cheongsoo Wine Depending on the Degree of Grape Ripening." Food Science and Biotechnology 23, no. 6 (2014): 1761-1771. https://doi.org/10.1007/s10068-014-0241-y.

MLA (9th ed.) Citation

Chang, Eun-Ha, et al. "Changes in the Aromatic Composition of Grape Cv. Cheongsoo Wine Depending on the Degree of Grape Ripening." Food Science and Biotechnology, vol. 23, no. 6, 2014, pp. 1761-1771, https://doi.org/10.1007/s10068-014-0241-y.