Cita APA (7a ed.)
I, M., F, S., E, P., AA, C., Muzzalupo, I., Stefanizzi, F., . . . Chiappetta, A. A. (2011). Transcript levels of CHL P gene, antioxidants and chlorophylls contents in olive (Olea europaea L.) pericarps: A comparative study on eleven olive cultivars harvested in two ripening stages. Plant Foods for Human Nutrition, 66(1), 1-11.
Cita Chicago Style (17a ed.)
I, Muzzalupo, Stefanizzi F, Perri E, Chiappetta AA, Innocenzo Muzzalupo, Francesca Stefanizzi, Enzo Perri, y Adriana Ada Chiappetta. "Transcript Levels of CHL P Gene, Antioxidants and Chlorophylls Contents in Olive (Olea Europaea L.) Pericarps: A Comparative Study on Eleven Olive Cultivars Harvested in Two Ripening Stages." Plant Foods for Human Nutrition 66, no. 1 (2011): 1-11.
Cita MLA (9a ed.)
I, Muzzalupo, et al. "Transcript Levels of CHL P Gene, Antioxidants and Chlorophylls Contents in Olive (Olea Europaea L.) Pericarps: A Comparative Study on Eleven Olive Cultivars Harvested in Two Ripening Stages." Plant Foods for Human Nutrition, vol. 66, no. 1, 2011, pp. 1-11.
Precaución: Estas citas no son 100% exactas.