PubAg

Main content area

MLA

López-López, Antonio, et al. "Changes In Volatile Composition During the Processing and Storage of Black Ripe Olives." Food research international, v. 125, doi: 10.1016/j.foodres.2019.108568

APA

López-López, A., Cortés-Delgado, A., de Castro, A., Sánchez, A. Higinio, & Montaño, A. (2019). Changes in volatile composition during the processing and storage of black ripe olives. Food research international, 125, . doi: 10.1016/j.foodres.2019.108568

Chicago

López-López, Antonio, Amparo Cortés-Delgado, Antonio de Castro, Antonio Higinio Sánchez, and Alfredo Montaño. "Changes in volatile composition during the processing and storage of black ripe olives" Food research international 125, (2019): 108568. doi: 10.1016/j.foodres.2019.108568