Carrapiso, A.I.; Rubio, A.; Sánchez-Casas, J.; MartÃn, L.; MartÃnez-Cañas, M.; de Miguel, C.
Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season. Foods 2020, 9, 1766.
https://doi.org/10.3390/foods9121766
AMA Style
Carrapiso AI, Rubio A, Sánchez-Casas J, MartÃn L, MartÃnez-Cañas M, de Miguel C.
Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season. Foods. 2020; 9(12):1766.
https://doi.org/10.3390/foods9121766
Chicago/Turabian Style
Carrapiso, Ana I., Aránzazu Rubio, Jacinto Sánchez-Casas, Lourdes MartÃn, Manuel MartÃnez-Cañas, and Concha de Miguel.
2020. "Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season" Foods 9, no. 12: 1766.
https://doi.org/10.3390/foods9121766
APA Style
Carrapiso, A. I., Rubio, A., Sánchez-Casas, J., MartÃn, L., MartÃnez-Cañas, M., & de Miguel, C.
(2020). Effect of the Organic Production and the Harvesting Method on the Chemical Quality and the Volatile Compounds of Virgin Olive Oil over the Harvesting Season. Foods, 9(12), 1766.
https://doi.org/10.3390/foods9121766