López-López, A., Cortés-Delgado, A., & Garrido-Fernández, A. (2020). Impact of Processing and Extraction on the Minor Components of Green Spanish-Style Gordal Table Olive Fat, as Assessed by Innovative Approaches. Foods.
Chicago ZitierstilLópez-López, Antonio, Amparo Cortés-Delgado, und Antonio Garrido-Fernández. "Impact of Processing and Extraction On the Minor Components of Green Spanish-Style Gordal Table Olive Fat, As Assessed By Innovative Approaches." Foods 2020.
MLA ZitierstilLópez-López, Antonio, Amparo Cortés-Delgado, und Antonio Garrido-Fernández. "Impact of Processing and Extraction On the Minor Components of Green Spanish-Style Gordal Table Olive Fat, As Assessed By Innovative Approaches." Foods 2020.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.