Owen, R., Mier, W., Hull, W. E., Spiegelhalder, B., & Bartsch, H. (2000). Phenolic compounds and squalene in olive oils: The concentration and antioxidant potential of total phenols, simple phenols, secoiridoids, lignansand squalene. Food and chemical toxicology, 38(8), . https://doi.org/10.1016/S0278-6915(00)00061-2
Chicago-Zitierstil (17. Ausg.)Owen, Robert, Walter Mier, William Edmund Hull, Bertold Spiegelhalder, und Helmut Bartsch. "Phenolic Compounds and Squalene in Olive Oils: The Concentration and Antioxidant Potential of Total Phenols, Simple Phenols, Secoiridoids, Lignansand Squalene." Food and Chemical Toxicology 38, no. 8 (2000). https://doi.org/10.1016/S0278-6915(00)00061-2.
MLA-Zitierstil (9. Ausg.)Owen, Robert, et al. "Phenolic Compounds and Squalene in Olive Oils: The Concentration and Antioxidant Potential of Total Phenols, Simple Phenols, Secoiridoids, Lignansand Squalene." Food and Chemical Toxicology, vol. 38, no. 8, 2000, https://doi.org/10.1016/S0278-6915(00)00061-2.