Citations refer to the original publication, not to a Scieee localized version.
González Domínguez, R., Sayago Gómez, A., Morales Millán, M. T., & Fernández Recamales, Á. (2019). Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. MDPI. https://doi.org/10.3390/foods8080287
González Domínguez, Raúl, et al. Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. MDPI, 2019. https://doi.org/10.3390/foods8080287.
González Domínguez, Raúl, Ana Sayago Gómez, María Teresa Morales Millán, and Ángeles Fernández Recamales. Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. MDPI, 2019. https://doi.org/10.3390/foods8080287.
González Domínguez, R. et al. (2019) Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method. MDPI. Available at: https://doi.org/10.3390/foods8080287.
R. González Domínguez, A. Sayago Gómez, M. T. Morales Millán, and Á. Fernández Recamales, “Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method,” MDPI, 2019, doi: 10.3390/foods8080287.
@misc{gonzalezdominguez2019assessment,
author = {González Domínguez, Raúl and Sayago Gómez, Ana and Morales Millán, María Teresa and Fernández Recamales, Ángeles},
title = {Assessment of Virgin Olive Oil Adulteration by a Rapid Luminescent Method},
year = {2019},
publisher = {MDPI},
doi = {10.3390/foods8080287},
url = {https://doi.org/10.3390/foods8080287}
}
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