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
Citace podle Chicago (17th ed.)Đurović, Saša, Darko Micić, Lato Pezo, Danka Radić, Julia Bazarnova, Yulia A. Smyatskaya, a 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.
Citace podle MLA (9th ed.)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.