Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management.

MLA

Gómez-Rico, Aurora, et al. “Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea Europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management.” Journal of Agricultural and Food Chemistry, vol. 54, no. 19, Sept. 2006, pp. 7130–36. EBSCOhost, https://doi.org/10.1021/jf060798r.

APA

Gómez-Rico, A., Salvador, M. D., La Greca, M., & Fregapane, G. (2006). Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. Journal of Agricultural and Food Chemistry, 54(19), 7130–7136. https://doi.org/10.1021/jf060798r

Chicago

Gómez-Rico, Aurora, M Desamparados Salvador, Marta La Greca, and Giuseppe Fregapane. 2006. “Phenolic and Volatile Compounds of Extra Virgin Olive Oil (Olea Europaea L. Cv. Cornicabra) with Regard to Fruit Ripening and Irrigation Management.” Journal of Agricultural and Food Chemistry 54 (19): 7130–36. doi:10.1021/jf060798r.