Analysis of extra virgin olive oils from stoned olives

MLA

Franco Francesco Vincieri, et al. “Analysis of Extra Virgin Olive Oils from Stoned Olives.” Journal of the Science of Food and Agriculture, vol. 85, Jan. 2005, pp. 662–70. EBSCOhost, https://doi.org/10.1002/jsfa.1982.

APA

Franco Francesco Vincieri, Annalisa Romani, Federico Marotta, Nadia Mulinacci, Marzia Innocenti, C. Giaccherini, & Alissa Mattei. (2005). Analysis of extra virgin olive oils from stoned olives. Journal of the Science of Food and Agriculture, 85, 662–670. https://doi.org/10.1002/jsfa.1982

Chicago

Franco Francesco Vincieri, Annalisa Romani, Federico Marotta, Nadia Mulinacci, Marzia Innocenti, C. Giaccherini, and Alissa Mattei. 2005. “Analysis of Extra Virgin Olive Oils from Stoned Olives.” Journal of the Science of Food and Agriculture 85 (January): 662–70. doi:10.1002/jsfa.1982.