Peyrot des Gachons, C., O’Keefe, A. J., Slade, L., & Beauchamp, G. K. (2021). Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil. Sci Rep.
Chicago-стиль цитированияPeyrot des Gachons, Catherine, Abigail J. O’Keefe, Louise Slade, and Gary K. Beauchamp. "Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil." Sci Rep 2021.
MLA-цитированиеPeyrot des Gachons, Catherine, Abigail J. O’Keefe, Louise Slade, and Gary K. Beauchamp. "Protein Suppresses Both Bitterness and Oleocanthal-elicited Pungency of Extra Virgin Olive Oil." Sci Rep 2021.
Предупреждение: эти цитированмия не могут быть всегда правильны на 100%.