Olive oil phenolic compounds affect the release of aroma compounds.

MLA

Genovese, Alessandro, et al. “Olive Oil Phenolic Compounds Affect the Release of Aroma Compounds.” Food Chemistry, vol. 181, Aug. 2015, pp. 284–94. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.02.097.

APA

Genovese, A., Caporaso, N., Villani, V., Paduano, A., & Sacchi, R. (2015). Olive oil phenolic compounds affect the release of aroma compounds. Food Chemistry, 181, 284–294. https://doi.org/10.1016/j.foodchem.2015.02.097

Chicago

Genovese, Alessandro, Nicola Caporaso, Veronica Villani, Antonello Paduano, and Raffaele Sacchi. 2015. “Olive Oil Phenolic Compounds Affect the Release of Aroma Compounds.” Food Chemistry 181 (August): 284–94. doi:10.1016/j.foodchem.2015.02.097.