Esposito Salsano, J.; Digiacomo, M.; Cuffaro, D.; Bertini, S.; Macchia, M.
Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage. Foods 2022, 11, 1354.
https://doi.org/10.3390/foods11091354
AMA Style
Esposito Salsano J, Digiacomo M, Cuffaro D, Bertini S, Macchia M.
Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage. Foods. 2022; 11(9):1354.
https://doi.org/10.3390/foods11091354
Chicago/Turabian Style
Esposito Salsano, Jasmine, Maria Digiacomo, Doretta Cuffaro, Simone Bertini, and Marco Macchia.
2022. "Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage" Foods 11, no. 9: 1354.
https://doi.org/10.3390/foods11091354
APA Style
Esposito Salsano, J., Digiacomo, M., Cuffaro, D., Bertini, S., & Macchia, M.
(2022). Content Variations in Oleocanthalic Acid and Other Phenolic Compounds in Extra-Virgin Olive Oil during Storage. Foods, 11(9), 1354.
https://doi.org/10.3390/foods11091354