Fernández-Prior, Á.; Bermúdez-Oria, A.; Rubio-Senent, F.; Villanueva-Lazo, Á.; Fernández-Bolaños, J.; Rodríguez-Gutiérrez, G.
Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil. Foods 2023, 12, 4023.
https://doi.org/10.3390/foods12214023
AMA Style
Fernández-Prior Á, Bermúdez-Oria A, Rubio-Senent F, Villanueva-Lazo Á, Fernández-Bolaños J, Rodríguez-Gutiérrez G.
Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil. Foods. 2023; 12(21):4023.
https://doi.org/10.3390/foods12214023
Chicago/Turabian Style
Fernández-Prior, África, Alejandra Bermúdez-Oria, Fátima Rubio-Senent, Álvaro Villanueva-Lazo, Juan Fernández-Bolaños, and Guillermo Rodríguez-Gutiérrez.
2023. "Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil" Foods 12, no. 21: 4023.
https://doi.org/10.3390/foods12214023
APA Style
Fernández-Prior, Á., Bermúdez-Oria, A., Rubio-Senent, F., Villanueva-Lazo, Á., Fernández-Bolaños, J., & Rodríguez-Gutiérrez, G.
(2023). Application of Thermo-Malaxation Followed by Three-Phase Centrifugation to Enable the Biorefinery of Alperujo, the Main By-Product of Olive Oil. Foods, 12(21), 4023.
https://doi.org/10.3390/foods12214023
