APA (7th ed.) Citation

Đurović, S., Micić, D., Pezo, L., Radić, D., Bazarnova, J., Smyatskaya, Y. A., & Blagojević, S. (2022). The effect of various extraction techniques on the quality of sage (Salvia officinalis L.) essential oil, expressed by chemical composition, thermal properties and biological activity. Food Chemistry: X, 13, 100213. https://doi.org/10.1016/j.fochx.2022.100213

Chicago Style (17th ed.) Citation

Đurović, Saša, Darko Micić, Lato Pezo, Danka Radić, Julia Bazarnova, Yulia A. Smyatskaya, and Stevan Blagojević. "The Effect of Various Extraction Techniques on the Quality of Sage (Salvia Officinalis L.) Essential Oil, Expressed by Chemical Composition, Thermal Properties and Biological Activity." Food Chemistry: X 13 (2022): 100213. https://doi.org/10.1016/j.fochx.2022.100213.

MLA (9th ed.) Citation

Đurović, Saša, et al. "The Effect of Various Extraction Techniques on the Quality of Sage (Salvia Officinalis L.) Essential Oil, Expressed by Chemical Composition, Thermal Properties and Biological Activity." Food Chemistry: X, vol. 13, 2022, p. 100213, https://doi.org/10.1016/j.fochx.2022.100213.