MDPI and ACS Style
Olmo-Cunillera, A.; Casadei, E.; Valli, E.; Lozano-Castellón, J.; Miliarakis, E.; Domínguez-López, I.; Ninot, A.; Romero-Aroca, A.; Lamuela-Raventós, R.M.; Pérez, M.;
et al. Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions. Foods 2022, 11, 3446.
https://doi.org/10.3390/foods11213446
AMA Style
Olmo-Cunillera A, Casadei E, Valli E, Lozano-Castellón J, Miliarakis E, Domínguez-López I, Ninot A, Romero-Aroca A, Lamuela-Raventós RM, Pérez M,
et al. Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions. Foods. 2022; 11(21):3446.
https://doi.org/10.3390/foods11213446
Chicago/Turabian Style
Olmo-Cunillera, Alexandra, Enrico Casadei, Enrico Valli, Julián Lozano-Castellón, Eleftherios Miliarakis, Inés Domínguez-López, Antònia Ninot, Agustí Romero-Aroca, Rosa Maria Lamuela-Raventós, Maria Pérez,
and et al. 2022. "Aromatic, Sensory, and Fatty Acid Profiles of Arbequina Extra Virgin Olive Oils Produced Using Different Malaxation Conditions" Foods 11, no. 21: 3446.
https://doi.org/10.3390/foods11213446