APA (7th ed.) Citation

ML, C., RH, H., F, K., GS, M., & M, G. (2014). Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities. Comprehensive reviews in food science and food safety, 13(2), 135. https://doi.org/10.1111/1541-4337.12054

Chicago Style (17th ed.) Citation

ML, Clodoveo, Hbaieb RH, Kotti F, Mugnozza GS, and Gargouri M. "Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities." Comprehensive Reviews in Food Science and Food Safety 13, no. 2 (2014): 135. https://doi.org/10.1111/1541-4337.12054.

MLA (9th ed.) Citation

ML, Clodoveo, et al. "Mechanical Strategies to Increase Nutritional and Sensory Quality of Virgin Olive Oil by Modulating the Endogenous Enzyme Activities." Comprehensive Reviews in Food Science and Food Safety, vol. 13, no. 2, 2014, p. 135, https://doi.org/10.1111/1541-4337.12054.