Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period.

MLA

de la Rosa, Raúl, et al. “Fruit Characteristics and Fatty Acid Composition in Advanced Olive Breeding Selections along the Ripening Period.” Food Research International, vol. 54, no. 2, Dec. 2013, pp. 1890–96. EBSCOhost, https://doi.org/10.1016/j.foodres.2013.08.039.

APA

de la Rosa, R., Talhaoui, N., Rouis, H., Velasco, L., & León, L. (2013). Fruit characteristics and fatty acid composition in advanced olive breeding selections along the ripening period. Food Research International, 54(2), 1890–1896. https://doi.org/10.1016/j.foodres.2013.08.039

Chicago

de la Rosa, Raúl, Nassima Talhaoui, Houssem Rouis, Leonardo Velasco, and Lorenzo León. 2013. “Fruit Characteristics and Fatty Acid Composition in Advanced Olive Breeding Selections along the Ripening Period.” Food Research International 54 (2): 1890–96. doi:10.1016/j.foodres.2013.08.039.