Garrido-Fernández, A.; Montaño, A.; Cortés-Delgado, A.; RodrÃguez-Gómez, F.; Arroyo-López, F.N.
Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations. Foods 2021, 10, 1182.
https://doi.org/10.3390/foods10061182
AMA Style
Garrido-Fernández A, Montaño A, Cortés-Delgado A, RodrÃguez-Gómez F, Arroyo-López FN.
Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations. Foods. 2021; 10(6):1182.
https://doi.org/10.3390/foods10061182
Chicago/Turabian Style
Garrido-Fernández, Antonio, Alfredo Montaño, Amparo Cortés-Delgado, Francisco RodrÃguez-Gómez, and Francisco Noé Arroyo-López.
2021. "Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations" Foods 10, no. 6: 1182.
https://doi.org/10.3390/foods10061182
APA Style
Garrido-Fernández, A., Montaño, A., Cortés-Delgado, A., RodrÃguez-Gómez, F., & Arroyo-López, F. N.
(2021). Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations. Foods, 10(6), 1182.
https://doi.org/10.3390/foods10061182