Cite
Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques
MLA
López-Feria, S., et al. “Quantification of the Intensity of Virgin Olive Oil Sensory Attributes by Direct Coupling Headspace-Mass Spectrometry and Multivariate Calibration Techniques.” Journal of Chromatography A, vol. 1147, no. 2, Apr. 2007, pp. 144–52. EBSCOhost, https://doi.org/10.1016/j.chroma.2007.02.107.
APA
López-Feria, S., Cárdenas, S., García-Mesa, J. A., Fernández-Hernández, A., & Valcárcel, M. (2007). Quantification of the intensity of virgin olive oil sensory attributes by direct coupling headspace-mass spectrometry and multivariate calibration techniques. Journal of Chromatography A, 1147(2), 144–152. https://doi.org/10.1016/j.chroma.2007.02.107
Chicago
López-Feria, S., S. Cárdenas, J.A. García-Mesa, A. Fernández-Hernández, and M. Valcárcel. 2007. “Quantification of the Intensity of Virgin Olive Oil Sensory Attributes by Direct Coupling Headspace-Mass Spectrometry and Multivariate Calibration Techniques.” Journal of Chromatography A 1147 (2): 144–52. doi:10.1016/j.chroma.2007.02.107.