Lozano-Castellón, J., Rinaldi de Alvarenga, J. F., Vallverdú i Queralt, A., & Lamuela Raventós, R. M. (2022). Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation.
Citación estilo ChicagoLozano-Castellón, Julián, José Fernando Rinaldi de Alvarenga, Anna Vallverdú i Queralt, y Rosa Ma Lamuela Raventós. Cooking With Extra-virgin Olive Oil: A Mixture of Food Components to Prevent Oxidation and Degradation. 2022.
Cita MLALozano-Castellón, Julián, José Fernando Rinaldi de Alvarenga, Anna Vallverdú i Queralt, y Rosa Ma Lamuela Raventós. Cooking With Extra-virgin Olive Oil: A Mixture of Food Components to Prevent Oxidation and Degradation. 2022.
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