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Novel syntheses of the major flavor components of bread and cooked rice.

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MLA
De Kimpe, Norbert, and Marian Keppens. “Novel Syntheses of the Major Flavor Components of Bread and Cooked Rice.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 44.6 (1996): 1515–1519. Print.
APA
De Kimpe, N., & Keppens, M. (1996). Novel syntheses of the major flavor components of bread and cooked rice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 44(6), 1515–1519.
Chicago author-date
De Kimpe, Norbert, and Marian Keppens. 1996. “Novel Syntheses of the Major Flavor Components of Bread and Cooked Rice.” Journal of Agricultural and Food Chemistry 44 (6): 1515–1519.
Chicago author-date (all authors)
De Kimpe, Norbert, and Marian Keppens. 1996. “Novel Syntheses of the Major Flavor Components of Bread and Cooked Rice.” Journal of Agricultural and Food Chemistry 44 (6): 1515–1519.
Vancouver
1.
De Kimpe N, Keppens M. Novel syntheses of the major flavor components of bread and cooked rice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1996;44(6):1515–9.
IEEE
[1]
N. De Kimpe and M. Keppens, “Novel syntheses of the major flavor components of bread and cooked rice.,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 44, no. 6, pp. 1515–1519, 1996.
@article{188758,
  author       = {De Kimpe, Norbert and Keppens, Marian},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {6},
  pages        = {1515--1519},
  title        = {Novel syntheses of the major flavor components of bread and cooked rice.},
  volume       = {44},
  year         = {1996},
}