Montaño, A.; Hernández, M.; Garrido, I.; Llerena, J.L.; Espinosa, F.
Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. Int. J. Mol. Sci. 2016, 17, 1960.
https://doi.org/10.3390/ijms17111960
AMA Style
Montaño A, Hernández M, Garrido I, Llerena JL, Espinosa F.
Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. International Journal of Molecular Sciences. 2016; 17(11):1960.
https://doi.org/10.3390/ijms17111960
Chicago/Turabian Style
Montaño, Alfonso, Marcos Hernández, Inmaculada Garrido, José LuÃs Llerena, and Francisco Espinosa.
2016. "Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability" International Journal of Molecular Sciences 17, no. 11: 1960.
https://doi.org/10.3390/ijms17111960
APA Style
Montaño, A., Hernández, M., Garrido, I., Llerena, J. L., & Espinosa, F.
(2016). Fatty Acid and Phenolic Compound Concentrations in Eight Different Monovarietal Virgin Olive Oils from Extremadura and the Relationship with Oxidative Stability. International Journal of Molecular Sciences, 17(11), 1960.
https://doi.org/10.3390/ijms17111960