APA (7th ed.) Citation

Mehany, T., González-Sáiz, J. M., & Pizarro, C. Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying. MDPI AG.

Chicago Style (17th ed.) Citation

Mehany, Taha, José M. González-Sáiz, and Consuelo Pizarro. Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying. MDPI AG.

MLA (9th ed.) Citation

Mehany, Taha, et al. Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying. MDPI AG.