Cite
Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage.
MLA
Kotsiou, Kali, and Maria Tasioula-Margari. “Monitoring the Phenolic Compounds of Greek Extra-Virgin Olive Oils during Storage.” Food Chemistry, vol. 200, June 2016, pp. 255–62. EBSCOhost, https://doi.org/10.1016/j.foodchem.2015.12.090.
APA
Kotsiou, K., & Tasioula-Margari, M. (2016). Monitoring the phenolic compounds of Greek extra-virgin olive oils during storage. Food Chemistry, 200, 255–262. https://doi.org/10.1016/j.foodchem.2015.12.090
Chicago
Kotsiou, Kali, and Maria Tasioula-Margari. 2016. “Monitoring the Phenolic Compounds of Greek Extra-Virgin Olive Oils during Storage.” Food Chemistry 200 (June): 255–62. doi:10.1016/j.foodchem.2015.12.090.