APA (7th ed.) Citation

Arvisenet, G., Guichard, E., & Ballester, J. (2016). Taste-aroma interaction in model wines: Effect of training and expertise. Food quality and preference, 52, 211-221. https://doi.org/10.1016/j.foodqual.2016.05.001

Chicago Style (17th ed.) Citation

Arvisenet, Gaëlle, Elisabeth Guichard, and Jordi Ballester. "Taste-aroma Interaction in Model Wines: Effect of Training and Expertise." Food Quality and Preference 52 (2016): 211-221. https://doi.org/10.1016/j.foodqual.2016.05.001.

MLA (9th ed.) Citation

Arvisenet, Gaëlle, et al. "Taste-aroma Interaction in Model Wines: Effect of Training and Expertise." Food Quality and Preference, vol. 52, 2016, pp. 211-221, https://doi.org/10.1016/j.foodqual.2016.05.001.