Sousa, A., Ferreira, I. C., Barros, L., Bento, A., & Pereira, J. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”.
Chicago Style (17th ed.) CitationSousa, Anabela, Isabel C.F.R Ferreira, Lillian Barros, Albino Bento, and J.A Pereira. Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives “alcaparras”. 2008.
MLA (8th ed.) CitationSousa, Anabela, et al. Effect of Solvent and Extraction Temperatures on the Antioxidant Potential of Traditional Stoned Table Olives “alcaparras”. 2008.
Warning: These citations may not always be 100% accurate.