Lucci, P.; Bertoz, V.; Pacetti, D.; Moret, S.; Conte, L.
Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods 2020, 9, 292.
https://doi.org/10.3390/foods9030292
AMA Style
Lucci P, Bertoz V, Pacetti D, Moret S, Conte L.
Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods. 2020; 9(3):292.
https://doi.org/10.3390/foods9030292
Chicago/Turabian Style
Lucci, Paolo, Valentina Bertoz, Deborah Pacetti, Sabrina Moret, and Lanfranco Conte.
2020. "Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil" Foods 9, no. 3: 292.
https://doi.org/10.3390/foods9030292
APA Style
Lucci, P., Bertoz, V., Pacetti, D., Moret, S., & Conte, L.
(2020). Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods, 9(3), 292.
https://doi.org/10.3390/foods9030292