APA (7th ed.) Citation

Maruishi, Y., Ohta, K., Motohira, Y., Minami, I., Ishikawa, H., & Kobayashi, H. (2023). The combined effects of α-tocopherol and rosmarinic acid on the off-odor formation from lipid oxidation. Food Science and Technology Research, 29(6), 481-488. https://doi.org/10.3136/fstr.FSTR-D-23-00071

Chicago Style (17th ed.) Citation

Maruishi, Yuki, Kaho Ohta, Yuna Motohira, Ikuko Minami, Hiroya Ishikawa, and Hiroshi Kobayashi. "The Combined Effects of α-tocopherol and Rosmarinic Acid on the Off-odor Formation from Lipid Oxidation." Food Science and Technology Research 29, no. 6 (2023): 481-488. https://doi.org/10.3136/fstr.FSTR-D-23-00071.

MLA (9th ed.) Citation

Maruishi, Yuki, et al. "The Combined Effects of α-tocopherol and Rosmarinic Acid on the Off-odor Formation from Lipid Oxidation." Food Science and Technology Research, vol. 29, no. 6, 2023, pp. 481-488, https://doi.org/10.3136/fstr.FSTR-D-23-00071.