Cita APA

López-López, A., Cortés Delgado, A., & Garrido Fernández, A. (2015). Effect of green Spanish-style processing (Manzanilla and Hojiblanca) on the quality parameters and fatty acid and triacylglycerol compositions of olive fat.

Citación estilo Chicago

López-López, Antonio, Amparo Cortés Delgado, y A. Garrido Fernández. Effect of Green Spanish-style Processing (Manzanilla and Hojiblanca) On the Quality Parameters and Fatty Acid and Triacylglycerol Compositions of Olive Fat. 2015.

Cita MLA

López-López, Antonio, Amparo Cortés Delgado, y A. Garrido Fernández. Effect of Green Spanish-style Processing (Manzanilla and Hojiblanca) On the Quality Parameters and Fatty Acid and Triacylglycerol Compositions of Olive Fat. 2015.