Ribeiro, T.B.; Oliveira, A.L.; Costa, C.; Nunes, J.; Vicente, A.A.; Pintado, M.
Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach. Appl. Sci. 2020, 10, 6785.
https://doi.org/10.3390/app10196785
AMA Style
Ribeiro TB, Oliveira AL, Costa C, Nunes J, Vicente AA, Pintado M.
Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach. Applied Sciences. 2020; 10(19):6785.
https://doi.org/10.3390/app10196785
Chicago/Turabian Style
Ribeiro, Tânia B., Ana L. Oliveira, Cristina Costa, João Nunes, António A. Vicente, and Manuela Pintado.
2020. "Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach" Applied Sciences 10, no. 19: 6785.
https://doi.org/10.3390/app10196785
APA Style
Ribeiro, T. B., Oliveira, A. L., Costa, C., Nunes, J., Vicente, A. A., & Pintado, M.
(2020). Total and Sustainable Valorisation of Olive Pomace Using a Fractionation Approach. Applied Sciences, 10(19), 6785.
https://doi.org/10.3390/app10196785