Chemical and sensory characterization of Brazilian virgin olive oils.

MLA

Zago, Lilia, et al. “Chemical and Sensory Characterization of Brazilian Virgin Olive Oils.” Food Research International (Ottawa, Ont.), vol. 126, Dec. 2019, p. 108588. EBSCOhost, https://doi.org/10.1016/j.foodres.2019.108588.

APA

Zago, L., Squeo, G., Bertoncini, E. I., Difonzo, G., & Caponio, F. (2019). Chemical and sensory characterization of Brazilian virgin olive oils. Food Research International (Ottawa, Ont.), 126, 108588. https://doi.org/10.1016/j.foodres.2019.108588

Chicago

Zago, Lilia, Giacomo Squeo, Edna Ivani Bertoncini, Graziana Difonzo, and Francesco Caponio. 2019. “Chemical and Sensory Characterization of Brazilian Virgin Olive Oils.” Food Research International (Ottawa, Ont.) 126 (December): 108588. doi:10.1016/j.foodres.2019.108588.