MDPI and ACS Style
Ueda, S.; Hosoda, M.; Kasamatsu, K.; Horiuchi, M.; Nakabayashi, R.; Kang, B.; Shinohara, M.; Nakanishi, H.; Ohto-Nakanishi, T.; Yamanoue, M.;
et al. Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef. Metabolites 2022, 12, 332.
https://doi.org/10.3390/metabo12040332
AMA Style
Ueda S, Hosoda M, Kasamatsu K, Horiuchi M, Nakabayashi R, Kang B, Shinohara M, Nakanishi H, Ohto-Nakanishi T, Yamanoue M,
et al. Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef. Metabolites. 2022; 12(4):332.
https://doi.org/10.3390/metabo12040332
Chicago/Turabian Style
Ueda, Shuji, Mana Hosoda, Kumi Kasamatsu, Masahiro Horiuchi, Rio Nakabayashi, Bubwoong Kang, Masakazu Shinohara, Hiroki Nakanishi, Takayo Ohto-Nakanishi, Minoru Yamanoue,
and et al. 2022. "Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef" Metabolites 12, no. 4: 332.
https://doi.org/10.3390/metabo12040332