Silva, L., Pinto, J., Carrola, J., & Martins, F. P. (2010). Oxidative stability of olive oil after food processing and comparison with other vegetable oils.
Chicago Style (17th ed.) CitationSilva, Lisete, Joana Pinto, Joana Carrola, and Fatima Paiva Martins. Oxidative Stability of Olive Oil After Food Processing and Comparison with Other Vegetable Oils. 2010.
MLA (8th ed.) CitationSilva, Lisete, et al. Oxidative Stability of Olive Oil After Food Processing and Comparison with Other Vegetable Oils. 2010.
Warning: These citations may not always be 100% accurate.