Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety.

MLA

Lazarou, Konstantina, et al. “Long-Term Stability of Extra Virgin Olive Oil: Effects of Filtration and Refrigeration Storage on the Kolovi Variety.” Journal of the Science of Food and Agriculture, vol. 104, no. 15, Dec. 2024, pp. 9673–83. EBSCOhost, https://doi.org/10.1002/jsfa.13792.

APA

Lazarou, K., Tsagkaris, A. S., Drakopoulou, S., Kyriakopoulos, A. M., Martakos, I., Pentogenis, M., Glyniadaki, M., Kritikou, E., Koupa, A., Kostakis, M., Proestos, C., Dasenaki, M., Maragou, N., & Thomaidis, N. (2024). Long-term stability of extra virgin olive oil: effects of filtration and refrigeration storage on the Kolovi variety. Journal of the Science of Food and Agriculture, 104(15), 9673–9683. https://doi.org/10.1002/jsfa.13792

Chicago

Lazarou, Konstantina, Aristeidis S Tsagkaris, Sofia Drakopoulou, Antony M Kyriakopoulos, Ioannis Martakos, Michalis Pentogenis, Maria Glyniadaki, et al. 2024. “Long-Term Stability of Extra Virgin Olive Oil: Effects of Filtration and Refrigeration Storage on the Kolovi Variety.” Journal of the Science of Food and Agriculture 104 (15): 9673–83. doi:10.1002/jsfa.13792.