The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans

MLA

Marcella Guiso, et al. “The Occurrence in Olive Oil of a New Class of Phenolic Compounds: Hydroxy-Isochromans.” Food Chemistry, vol. 77, June 2002, pp. 405–11. EBSCOhost, https://doi.org/10.1016/s0308-8146(01)00366-1.

APA

Marcella Guiso, Armandodoriano Bianco, Carolina Marra, & F. Coccioli. (2002). The occurrence in olive oil of a new class of phenolic compounds: hydroxy-isochromans. Food Chemistry, 77, 405–411. https://doi.org/10.1016/s0308-8146(01)00366-1

Chicago

Marcella Guiso, Armandodoriano Bianco, Carolina Marra, and F. Coccioli. 2002. “The Occurrence in Olive Oil of a New Class of Phenolic Compounds: Hydroxy-Isochromans.” Food Chemistry 77 (June): 405–11. doi:10.1016/s0308-8146(01)00366-1.