High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds.

MLA

Taticchi, Agnese, et al. “High Vacuum-Assisted Extraction Affects Virgin Olive Oil Quality: Impact on Phenolic and Volatile Compounds.” Food Chemistry, vol. 342, Apr. 2021, p. 128369. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.128369.

APA

Taticchi, A., Esposto, S., Veneziani, G., Minnocci, A., Urbani, S., Selvaggini, R., Sordini, B., Daidone, L., Sebastiani, L., & Servili, M. (2021). High vacuum-assisted extraction affects virgin olive oil quality: Impact on phenolic and volatile compounds. Food Chemistry, 342, 128369. https://doi.org/10.1016/j.foodchem.2020.128369

Chicago

Taticchi, Agnese, Sonia Esposto, Gianluca Veneziani, Antonio Minnocci, Stefania Urbani, Roberto Selvaggini, Beatrice Sordini, Luigi Daidone, Luca Sebastiani, and Maurizio Servili. 2021. “High Vacuum-Assisted Extraction Affects Virgin Olive Oil Quality: Impact on Phenolic and Volatile Compounds.” Food Chemistry 342 (April): 128369. doi:10.1016/j.foodchem.2020.128369.