Cite
GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety "Aegina") oils from two consecutive harvest periods and chemometric differentiation of oils quality.
MLA
Valasi, Lydia, et al. “GC-MS, FTIR and Raman Spectroscopic Analysis of Fatty Acids of Pistacia Vera (Greek Variety ‘Aegina’) Oils from Two Consecutive Harvest Periods and Chemometric Differentiation of Oils Quality.” Food Research International (Ottawa, Ont.), vol. 148, Oct. 2021, p. 110590. EBSCOhost, https://doi.org/10.1016/j.foodres.2021.110590.
APA
Valasi, L., Kokotou, M. G., & Pappas, C. S. (2021). GC-MS, FTIR and Raman spectroscopic analysis of fatty acids of Pistacia vera (Greek variety “Aegina”) oils from two consecutive harvest periods and chemometric differentiation of oils quality. Food Research International (Ottawa, Ont.), 148, 110590. https://doi.org/10.1016/j.foodres.2021.110590
Chicago
Valasi, Lydia, Maroula G Kokotou, and Christos S Pappas. 2021. “GC-MS, FTIR and Raman Spectroscopic Analysis of Fatty Acids of Pistacia Vera (Greek Variety ‘Aegina’) Oils from Two Consecutive Harvest Periods and Chemometric Differentiation of Oils Quality.” Food Research International (Ottawa, Ont.) 148 (October): 110590. doi:10.1016/j.foodres.2021.110590.