APA

Bendini A., Valli E., Cerretani L., Chiavaro E. & Lercker G. (20100217). Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. : Journal of agricultural and food chemistry.

Chicago

Bendini Alessandra, Valli Enrico, Cerretani Lorenzo, Chiavaro Emma and Lercker Giovanni. 20100217. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. : Journal of agricultural and food chemistry.

Harvard

Bendini A., Valli E., Cerretani L., Chiavaro E. and Lercker G. (20100217). Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. : Journal of agricultural and food chemistry.

MLA

Bendini Alessandra, Valli Enrico, Cerretani Lorenzo, Chiavaro Emma and Lercker Giovanni. Study on the effects of heating of virgin olive oil blended with mildly deodorized olive oil: focus on the hydrolytic and oxidative state. : Journal of agricultural and food chemistry. 20100217.