Cite
Extra virgin olive oil bitterness evaluation by sensory and chemical analyses
MLA
Nicola Condelli, et al. “Extra Virgin Olive Oil Bitterness Evaluation by Sensory and Chemical Analyses.” Food Chemistry, vol. 139, Aug. 2013, pp. 949–54. EBSCOhost, https://doi.org/10.1016/j.foodchem.2013.01.098.
APA
Nicola Condelli, Marisa Carmela Caruso, Fernanda Galgano, & Fabio Favati. (2013). Extra virgin olive oil bitterness evaluation by sensory and chemical analyses. Food Chemistry, 139, 949–954. https://doi.org/10.1016/j.foodchem.2013.01.098
Chicago
Nicola Condelli, Marisa Carmela Caruso, Fernanda Galgano, and Fabio Favati. 2013. “Extra Virgin Olive Oil Bitterness Evaluation by Sensory and Chemical Analyses.” Food Chemistry 139 (August): 949–54. doi:10.1016/j.foodchem.2013.01.098.