The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature.

MLA

Cabrera-Bañegil, Manuel, et al. “The Effect of Olive Fruit Maturation in Spanish Style Fermentation with a Controlled Temperature.” LWT - Food Science & Technology, vol. 91, May 2018, pp. 40–47. EBSCOhost, https://doi.org/10.1016/j.lwt.2018.01.018.

APA

Cabrera-Bañegil, M., Pérez-Nevado, F., Montaño, A., Pleite, R., & Martín-Vertedor, D. (2018). The effect of olive fruit maturation in Spanish style fermentation with a controlled temperature. LWT - Food Science & Technology, 91, 40–47. https://doi.org/10.1016/j.lwt.2018.01.018

Chicago

Cabrera-Bañegil, Manuel, Francisco Pérez-Nevado, Alfonso Montaño, Rafael Pleite, and Daniel Martín-Vertedor. 2018. “The Effect of Olive Fruit Maturation in Spanish Style Fermentation with a Controlled Temperature.” LWT - Food Science & Technology 91 (May): 40–47. doi:10.1016/j.lwt.2018.01.018.