Lozano-Castellón, J.;                     Vallverdú-Queralt, A.;                     Rinaldi de Alvarenga, J.F.;                     Illán, M.;                     Torrado-Prat, X.;                     Lamuela-Raventós, R.M.    
        Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants 2020, 9, 77.
    https://doi.org/10.3390/antiox9010077
    AMA Style
    
                                Lozano-Castellón J,                                 Vallverdú-Queralt A,                                 Rinaldi de Alvarenga JF,                                 Illán M,                                 Torrado-Prat X,                                 Lamuela-Raventós RM.        
                Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants. 2020; 9(1):77.
        https://doi.org/10.3390/antiox9010077
    
    Chicago/Turabian Style
    
                                Lozano-Castellón, Julián,                                 Anna Vallverdú-Queralt,                                 José Fernando Rinaldi de Alvarenga,                                 Montserrat Illán,                                 Xavier Torrado-Prat,                                 and Rosa Maria Lamuela-Raventós.        
                2020. "Domestic Sautéing with EVOO: Change in the Phenolic Profile" Antioxidants 9, no. 1: 77.
        https://doi.org/10.3390/antiox9010077
    
    APA Style
    
                                Lozano-Castellón, J.,                                 Vallverdú-Queralt, A.,                                 Rinaldi de Alvarenga, J. F.,                                 Illán, M.,                                 Torrado-Prat, X.,                                 & Lamuela-Raventós, R. M.        
        
        (2020). Domestic Sautéing with EVOO: Change in the Phenolic Profile. Antioxidants, 9(1), 77.
        https://doi.org/10.3390/antiox9010077