Zamljen, T.; Slatnar, A.; Hudina, M.; Veberic, R.; Medic, A.
Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS. Foods 2022, 11, 2256.
https://doi.org/10.3390/foods11152256
AMA Style
Zamljen T, Slatnar A, Hudina M, Veberic R, Medic A.
Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS. Foods. 2022; 11(15):2256.
https://doi.org/10.3390/foods11152256
Chicago/Turabian Style
Zamljen, Tilen, Ana Slatnar, Metka Hudina, Robert Veberic, and Aljaž Medic.
2022. "Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS" Foods 11, no. 15: 2256.
https://doi.org/10.3390/foods11152256
APA Style
Zamljen, T., Slatnar, A., Hudina, M., Veberic, R., & Medic, A.
(2022). Characterization and Quantification of Capsaicinoids and Phenolic Compounds in Two Types of Chili Olive Oils, Using HPLC/MS. Foods, 11(15), 2256.
https://doi.org/10.3390/foods11152256