Lobo-Prieto, A.; Tena, N.; Aparicio-Ruiz, R.; GarcÃa-González, D.L.; Sikorska, E.
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods 2020, 9, 1846.
https://doi.org/10.3390/foods9121846
AMA Style
Lobo-Prieto A, Tena N, Aparicio-Ruiz R, GarcÃa-González DL, Sikorska E.
Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods. 2020; 9(12):1846.
https://doi.org/10.3390/foods9121846
Chicago/Turabian Style
Lobo-Prieto, Ana, Noelia Tena, Ramón Aparicio-Ruiz, Diego L. GarcÃa-González, and Ewa Sikorska.
2020. "Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions" Foods 9, no. 12: 1846.
https://doi.org/10.3390/foods9121846
APA Style
Lobo-Prieto, A., Tena, N., Aparicio-Ruiz, R., GarcÃa-González, D. L., & Sikorska, E.
(2020). Monitoring Virgin Olive Oil Shelf-Life by Fluorescence Spectroscopy and Sensory Characteristics: A Multidimensional Study Carried Out under Simulated Market Conditions. Foods, 9(12), 1846.
https://doi.org/10.3390/foods9121846