Faci, M., Douzane, M., Hedjal, M., Daas, M. S., Fougere, L., & Lesellier, E. (2021). Changes in secoiridoids content and chemical characteristics of cultivated and wild Algerian olive oil, in term of fruit maturation. Public Library of Science (PLoS).
Cita Chicago Style (17a ed.)Faci, Massinissa, Malika Douzane, Mariem Hedjal, Mohamed Seghir Daas, Laëtitia Fougere, y Eric Lesellier. Changes in Secoiridoids Content and Chemical Characteristics of Cultivated and Wild Algerian Olive Oil, in Term of Fruit Maturation. Public Library of Science (PLoS), 2021.
Cita MLA (8a ed.)Faci, Massinissa, et al. Changes in Secoiridoids Content and Chemical Characteristics of Cultivated and Wild Algerian Olive Oil, in Term of Fruit Maturation. Public Library of Science (PLoS), 2021.