The Stability of the Virgin Olive and Pumpkin Seed Oils in terms of the Polar Compounds Composition Determined by High-Performance Size-Exclusion Chromatography (HPSEC)
Document Type : Complete scientific research article
(2012). The Stability of the Virgin Olive and Pumpkin Seed Oils in terms of the Polar Compounds Composition Determined by High-Performance Size-Exclusion Chromatography (HPSEC). Food Processing and Preservation Journal, 1(4), 25-42.
MLA
. "The Stability of the Virgin Olive and Pumpkin Seed Oils in terms of the Polar Compounds Composition Determined by High-Performance Size-Exclusion Chromatography (HPSEC)". Food Processing and Preservation Journal, 1, 4, 2012, 25-42.
HARVARD
(2012). 'The Stability of the Virgin Olive and Pumpkin Seed Oils in terms of the Polar Compounds Composition Determined by High-Performance Size-Exclusion Chromatography (HPSEC)', Food Processing and Preservation Journal, 1(4), pp. 25-42.
VANCOUVER
The Stability of the Virgin Olive and Pumpkin Seed Oils in terms of the Polar Compounds Composition Determined by High-Performance Size-Exclusion Chromatography (HPSEC). Food Processing and Preservation Journal, 2012; 1(4): 25-42.
)