Cite
Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties
MLA
Cardoso, Susana M., et al. “Naturally Fermented Black Olives: Effect on Cell Wall Polysaccharides and on Enzyme Activities of Taggiasca and Conservolea Varieties.” LWT - Food Science & Technology, vol. 43, no. 1, Jan. 2010, pp. 153–60. EBSCOhost, https://doi.org/10.1016/j.lwt.2009.06.001.
APA
Cardoso, S. M., Mafra, I., Reis, A., Nunes, C., Saraiva, J. A., & Coimbra, M. A. (2010). Naturally fermented black olives: Effect on cell wall polysaccharides and on enzyme activities of Taggiasca and Conservolea varieties. LWT - Food Science & Technology, 43(1), 153–160. https://doi.org/10.1016/j.lwt.2009.06.001
Chicago
Cardoso, Susana M., Isabel Mafra, Ana Reis, Cláudia Nunes, Jorge A. Saraiva, and Manuel A. Coimbra. 2010. “Naturally Fermented Black Olives: Effect on Cell Wall Polysaccharides and on Enzyme Activities of Taggiasca and Conservolea Varieties.” LWT - Food Science & Technology 43 (1): 153–60. doi:10.1016/j.lwt.2009.06.001.