APA (7th ed.) Citation

Hung, Y. R., Peng, C., Huang, M., Lu, W., Lin, H., Hsu, C., . . . Lin, H. V. (2023). Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception. Fermentation (Basel), 9(2), 135. https://doi.org/10.3390/fermentation9020135

Chicago Style (17th ed.) Citation

Hung, Yueh-Hao Ronny, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, and Hong-Ting Victor Lin. "Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception." Fermentation (Basel) 9, no. 2 (2023): 135. https://doi.org/10.3390/fermentation9020135.

MLA (9th ed.) Citation

Hung, Yueh-Hao Ronny, et al. "Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception." Fermentation (Basel), vol. 9, no. 2, 2023, p. 135, https://doi.org/10.3390/fermentation9020135.