Cite
Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars.
MLA
Antonini, Elena, et al. “Quantity and Quality of Secoiridoids and Lignans in Extra Virgin Olive Oils: The Effect of Two- and Three-Way Decanters on Leccino and Raggiola Olive Cultivars.” International Journal of Food Sciences & Nutrition, vol. 67, no. 1, Feb. 2016, pp. 9–15. EBSCOhost, https://doi.org/10.3109/09637486.2015.1121473.
APA
Antonini, E., Farina, A., Scarpa, E. S., Frati, A., & Ninfali, P. (2016). Quantity and quality of secoiridoids and lignans in extra virgin olive oils: the effect of two- and three-way decanters on Leccino and Raggiola olive cultivars. International Journal of Food Sciences & Nutrition, 67(1), 9–15. https://doi.org/10.3109/09637486.2015.1121473
Chicago
Antonini, Elena, Alfonso Farina, Emanuele Salvatore Scarpa, Alessandra Frati, and Paolino Ninfali. 2016. “Quantity and Quality of Secoiridoids and Lignans in Extra Virgin Olive Oils: The Effect of Two- and Three-Way Decanters on Leccino and Raggiola Olive Cultivars.” International Journal of Food Sciences & Nutrition 67 (1): 9–15. doi:10.3109/09637486.2015.1121473.