Caipo, L.; Sandoval, A.; Sepúlveda, B.; Fuentes, E.; Valenzuela, R.; Metherel, A.H.; Romero, N.
Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods 2021, 10, 2161.
https://doi.org/10.3390/foods10092161
AMA Style
Caipo L, Sandoval A, Sepúlveda B, Fuentes E, Valenzuela R, Metherel AH, Romero N.
Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods. 2021; 10(9):2161.
https://doi.org/10.3390/foods10092161
Chicago/Turabian Style
Caipo, Leeanny, Ana Sandoval, Betsabet Sepúlveda, Edwar Fuentes, Rodrigo Valenzuela, Adam H. Metherel, and Nalda Romero.
2021. "Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles)" Foods 10, no. 9: 2161.
https://doi.org/10.3390/foods10092161
APA Style
Caipo, L., Sandoval, A., Sepúlveda, B., Fuentes, E., Valenzuela, R., Metherel, A. H., & Romero, N.
(2021). Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods, 10(9), 2161.
https://doi.org/10.3390/foods10092161
