Lucci, P.;                     Bertoz, V.;                     Pacetti, D.;                     Moret, S.;                     Conte, L.    
        Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods 2020, 9, 292.
    https://doi.org/10.3390/foods9030292
    AMA Style
    
                                Lucci P,                                 Bertoz V,                                 Pacetti D,                                 Moret S,                                 Conte L.        
                Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods. 2020; 9(3):292.
        https://doi.org/10.3390/foods9030292
    
    Chicago/Turabian Style
    
                                Lucci, Paolo,                                 Valentina Bertoz,                                 Deborah Pacetti,                                 Sabrina Moret,                                 and Lanfranco Conte.        
                2020. "Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil" Foods 9, no. 3: 292.
        https://doi.org/10.3390/foods9030292
    
    APA Style
    
                                Lucci, P.,                                 Bertoz, V.,                                 Pacetti, D.,                                 Moret, S.,                                 & Conte, L.        
        
        (2020). Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods, 9(3), 292.
        https://doi.org/10.3390/foods9030292