Tomé-Rodríguez, S.; Barba-Palomeque, F.; Calderón-Santiago, M.; Penco-Valenzuela, J.M.; Priego-Capote, F.
Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils. Foods 2025, 14, 1620.
https://doi.org/10.3390/foods14091620
AMA Style
Tomé-Rodríguez S, Barba-Palomeque F, Calderón-Santiago M, Penco-Valenzuela JM, Priego-Capote F.
Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils. Foods. 2025; 14(9):1620.
https://doi.org/10.3390/foods14091620
Chicago/Turabian Style
Tomé-Rodríguez, Sonia, Francisco Barba-Palomeque, Mónica Calderón-Santiago, José María Penco-Valenzuela, and Feliciano Priego-Capote.
2025. "Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils" Foods 14, no. 9: 1620.
https://doi.org/10.3390/foods14091620
APA Style
Tomé-Rodríguez, S., Barba-Palomeque, F., Calderón-Santiago, M., Penco-Valenzuela, J. M., & Priego-Capote, F.
(2025). Phenolic Metabolism Explains Bitterness and Pungency of Extra Virgin Olive Oils. Foods, 14(9), 1620.
https://doi.org/10.3390/foods14091620