Chavez-Angel, E.; Puertas, B.; Kreuzer, M.; Soliva Fortuny, R.; Ng, R.C.; Castro-Alvarez, A.; Sotomayor Torres, C.M.
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils. Foods 2022, 11, 1304.
https://doi.org/10.3390/foods11091304
AMA Style
Chavez-Angel E, Puertas B, Kreuzer M, Soliva Fortuny R, Ng RC, Castro-Alvarez A, Sotomayor Torres CM.
Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils. Foods. 2022; 11(9):1304.
https://doi.org/10.3390/foods11091304
Chicago/Turabian Style
Chavez-Angel, Emigdio, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, and Clivia M. Sotomayor Torres.
2022. "Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils" Foods 11, no. 9: 1304.
https://doi.org/10.3390/foods11091304
APA Style
Chavez-Angel, E., Puertas, B., Kreuzer, M., Soliva Fortuny, R., Ng, R. C., Castro-Alvarez, A., & Sotomayor Torres, C. M.
(2022). Spectroscopic and Thermal Characterization of Extra Virgin Olive Oil Adulterated with Edible Oils. Foods, 11(9), 1304.
https://doi.org/10.3390/foods11091304