Di Lecce, G.; Piochi, M.; Pacetti, D.; Frega, N.G.; Bartolucci, E.; Scortichini, S.; Fiorini, D.
Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods 2020, 9, 904.
https://doi.org/10.3390/foods9070904
AMA Style
Di Lecce G, Piochi M, Pacetti D, Frega NG, Bartolucci E, Scortichini S, Fiorini D.
Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods. 2020; 9(7):904.
https://doi.org/10.3390/foods9070904
Chicago/Turabian Style
Di Lecce, Giuseppe, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, and Dennis Fiorini.
2020. "Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits" Foods 9, no. 7: 904.
https://doi.org/10.3390/foods9070904
APA Style
Di Lecce, G., Piochi, M., Pacetti, D., Frega, N. G., Bartolucci, E., Scortichini, S., & Fiorini, D.
(2020). Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits. Foods, 9(7), 904.
https://doi.org/10.3390/foods9070904
