H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese.

MLA

Scano, P., et al. “H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese.” Journal of the American Oil Chemists’ Society (JAOCS), vol. 88, no. 9, Sept. 2011, pp. 1305–16. EBSCOhost, https://doi.org/10.1007/s11746-011-1797-9.

APA

Scano, P., Anedda, R., Melis, M., Dessi’, M., Lai, A., & Roggio, T. (2011). H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese. Journal of the American Oil Chemists’ Society (JAOCS), 88(9), 1305–1316. https://doi.org/10.1007/s11746-011-1797-9

Chicago

Scano, P., R. Anedda, M. Melis, M. Dessi’, A. Lai, and T. Roggio. 2011. “H- and C-NMR Characterization of the Molecular Components of the Lipid Fraction of Pecorino Sardo Cheese.” Journal of the American Oil Chemists’ Society (JAOCS) 88 (9): 1305–16. doi:10.1007/s11746-011-1797-9.