APA (7th ed.) Citation

Liu, D., Xing, R., Li, Z., Yang, D., & Pan, Q. (2016). Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation. European Food Research & Technology, 242(11), 1937. https://doi.org/10.1007/s00217-016-2693-1

Chicago Style (17th ed.) Citation

Liu, Di, Ran-Ran Xing, Zheng Li, Dai-Mo Yang, and Qiu-Hong Pan. "Evolution of Volatile Compounds, Aroma Attributes, and Sensory Perception in Bottle-aged Red Wines and Their Correlation." European Food Research & Technology 242, no. 11 (2016): 1937. https://doi.org/10.1007/s00217-016-2693-1.

MLA (9th ed.) Citation

Liu, Di, et al. "Evolution of Volatile Compounds, Aroma Attributes, and Sensory Perception in Bottle-aged Red Wines and Their Correlation." European Food Research & Technology, vol. 242, no. 11, 2016, p. 1937, https://doi.org/10.1007/s00217-016-2693-1.