MartĂn-Vertedor, D.;                     Fernández, A.;                     MesĂas, M.;                     MartĂnez, M.;                     DĂaz, M.;                     MartĂn-Tornero, E.    
        Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives. Foods 2020, 9, 1202.
    https://doi.org/10.3390/foods9091202
    AMA Style
    
                                MartĂn-Vertedor D,                                 Fernández A,                                 MesĂas M,                                 MartĂnez M,                                 DĂaz M,                                 MartĂn-Tornero E.        
                Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives. Foods. 2020; 9(9):1202.
        https://doi.org/10.3390/foods9091202
    
    Chicago/Turabian Style
    
                                MartĂn-Vertedor, Daniel,                                 Antonio Fernández,                                 Marta MesĂas,                                 Manuel MartĂnez,                                 MarĂa DĂaz,                                 and Elisabet MartĂn-Tornero.        
                2020. "Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives" Foods 9, no. 9: 1202.
        https://doi.org/10.3390/foods9091202
    
    APA Style
    
                                MartĂn-Vertedor, D.,                                 Fernández, A.,                                 MesĂas, M.,                                 MartĂnez, M.,                                 DĂaz, M.,                                 & MartĂn-Tornero, E.        
        
        (2020). Industrial Strategies to Reduce Acrylamide Formation in Californian-Style Green Ripe Olives. Foods, 9(9), 1202.
        https://doi.org/10.3390/foods9091202