Cite
Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin.
MLA
Kotti, Faten, et al. “Chemical and Thermal Characterization of Tunisian Extra Virgin Olive Oil from Chetoui and Chemlali Cultivars and Different Geographical Origin.” European Food Research & Technology, vol. 228, no. 5, Mar. 2009, pp. 735–42. EBSCOhost, https://doi.org/10.1007/s00217-008-0984-x.
APA
Kotti, F., Chiavaro, E., Cerretani, L., Barnaba, C., Gargouri, M., & Bendini, A. (2009). Chemical and thermal characterization of Tunisian extra virgin olive oil from Chetoui and Chemlali cultivars and different geographical origin. European Food Research & Technology, 228(5), 735–742. https://doi.org/10.1007/s00217-008-0984-x
Chicago
Kotti, Faten, Emma Chiavaro, Lorenzo Cerretani, Carlo Barnaba, Mohamed Gargouri, and Alessandra Bendini. 2009. “Chemical and Thermal Characterization of Tunisian Extra Virgin Olive Oil from Chetoui and Chemlali Cultivars and Different Geographical Origin.” European Food Research & Technology 228 (5): 735–42. doi:10.1007/s00217-008-0984-x.