APA (7. basım) Alıntı

Kiritsakis, A. K., & Shahidi, F. (2017). Olives and olive oil as functional foods: Bioactivity, chemistry and processing. Wiley. https://doi.org/10.1002/9781119135340

Chicago Style (17. basım) Atıf

Kiritsakis, Apostolos K., ve Fereidoon Shahidi. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. Hoboken, NJ: Wiley, 2017. https://doi.org/10.1002/9781119135340.

MLA (9th ed.) Atıf

Kiritsakis, Apostolos K., ve Fereidoon Shahidi. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing. Wiley, 2017. https://doi.org/10.1002/9781119135340.