American Chemical Society. Division of Agricultural and Food Chemistry, Engel, K., & Takeoka, G. R. (2015). Importance of chirality to flavor compounds. American Chemical Society.
Chicago Style (17th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, Karl-Heinz Engel, and Gary R. Takeoka. Importance of Chirality to Flavor Compounds. Washington, DC: American Chemical Society, 2015.
MLA (9th ed.) CitationAmerican Chemical Society. Division of Agricultural and Food Chemistry, et al. Importance of Chirality to Flavor Compounds. American Chemical Society, 2015.
Warning: These citations may not always be 100% accurate.