Lasekan, O., & Dabaj, F. K. (2020). Characterization of the key aroma constituents in fry breads by means of the sensomics concept. Multidisciplinary Digital Publishing Institute.
Chicago Style (17th ed.) CitationLasekan, Ola, and Fatma K. Dabaj. Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept. Multidisciplinary Digital Publishing Institute, 2020.
MLA (9th ed.) CitationLasekan, Ola, and Fatma K. Dabaj. Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept. Multidisciplinary Digital Publishing Institute, 2020.
Warning: These citations may not always be 100% accurate.