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-Zitierstil (17. Ausg.)Đurović, Saša, Darko Micić, Lato Pezo, Danka Radić, Julia Bazarnova, Yulia A. Smyatskaya, und 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-Zitierstil (9. Ausg.)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.