APA (7th ed.) Citation

Grebenteuch, S., Kroh, L. W., Drusch, S., & Rohn, S. (2021). Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil. Foods, 10(10), 2417. https://doi.org/10.3390/foods10102417

Chicago Style (17th ed.) Citation

Grebenteuch, Sandra, Lothar W. Kroh, Stephan Drusch, and Sascha Rohn. "Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil." Foods 10, no. 10 (2021): 2417. https://doi.org/10.3390/foods10102417.

MLA (9th ed.) Citation

Grebenteuch, Sandra, et al. "Formation of Secondary and Tertiary Volatile Compounds Resulting from the Lipid Oxidation of Rapeseed Oil." Foods, vol. 10, no. 10, 2021, p. 2417, https://doi.org/10.3390/foods10102417.