A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy.

MLA

Lobo-Prieto, Ana, et al. “A Study of the Dynamic Changes of Stability Taking Place during Virgin Olive Oil Storage Period Examined by Mesh Cell-FTIR Spectroscopy.” LWT - Food Science & Technology, vol. 172, Dec. 2022, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2022.114160.

APA

Lobo-Prieto, A., Tena, N., Aparicio-Ruiz, R., Morales, M. T., & García-González, D. L. (2022). A study of the dynamic changes of stability taking place during virgin olive oil storage period examined by mesh cell-FTIR spectroscopy. LWT - Food Science & Technology, 172, N.PAG. https://doi.org/10.1016/j.lwt.2022.114160

Chicago

Lobo-Prieto, Ana, Noelia Tena, Ramón Aparicio-Ruiz, María T. Morales, and Diego L. García-González. 2022. “A Study of the Dynamic Changes of Stability Taking Place during Virgin Olive Oil Storage Period Examined by Mesh Cell-FTIR Spectroscopy.” LWT - Food Science & Technology 172 (December): N.PAG. doi:10.1016/j.lwt.2022.114160.