Sánchez-Rodríguez, L.; Cano-Lamadrid, M.; Carbonell-Barrachina, Á.A.; Sendra, E.; Hernández, F.
Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives. Foods 2019, 8, 470.
https://doi.org/10.3390/foods8100470
AMA Style
Sánchez-Rodríguez L, Cano-Lamadrid M, Carbonell-Barrachina ÁA, Sendra E, Hernández F.
Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives. Foods. 2019; 8(10):470.
https://doi.org/10.3390/foods8100470
Chicago/Turabian Style
Sánchez-Rodríguez, Lucía, Marina Cano-Lamadrid, Ángel A. Carbonell-Barrachina, Esther Sendra, and Francisca Hernández.
2019. "Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives" Foods 8, no. 10: 470.
https://doi.org/10.3390/foods8100470
APA Style
Sánchez-Rodríguez, L., Cano-Lamadrid, M., Carbonell-Barrachina, Á. A., Sendra, E., & Hernández, F.
(2019). Volatile Composition, Sensory Profile and Consumer Acceptability of HydroSOStainable Table Olives. Foods, 8(10), 470.
https://doi.org/10.3390/foods8100470