(2014). Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil. Food Research Journal, 24(3), 307-314.
MLA
. "Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil", Food Research Journal, 24, 3, 2014, 307-314.
HARVARD
(2014). 'Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil', Food Research Journal, 24(3), pp. 307-314.
CHICAGO
, "Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil," Food Research Journal, 24 3 (2014): 307-314,
VANCOUVER
Phenolic compounds content in leaf of different varieties of olive and its effect on stability of rapeseed oil. Food Research Journal, 2014; 24(3): 307-314.
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