Kakouri, E.; Revelou, P.-K.; Kanakis, C.; Daferera, D.; Pappas, C.S.; Tarantilis, P.A.
Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods 2021, 10, 1565.
https://doi.org/10.3390/foods10071565
AMA Style
Kakouri E, Revelou P-K, Kanakis C, Daferera D, Pappas CS, Tarantilis PA.
Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods. 2021; 10(7):1565.
https://doi.org/10.3390/foods10071565
Chicago/Turabian Style
Kakouri, Eleni, Panagiota-Kyriaki Revelou, Charalabos Kanakis, Dimitra Daferera, Christos S. Pappas, and Petros A. Tarantilis.
2021. "Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review" Foods 10, no. 7: 1565.
https://doi.org/10.3390/foods10071565
APA Style
Kakouri, E., Revelou, P.-K., Kanakis, C., Daferera, D., Pappas, C. S., & Tarantilis, P. A.
(2021). Authentication of the Botanical and Geographical Origin and Detection of Adulteration of Olive Oil Using Gas Chromatography, Infrared and Raman Spectroscopy Techniques: A Review. Foods, 10(7), 1565.
https://doi.org/10.3390/foods10071565
