Brenes-Álvarez, M.; García-García, P.; Ramírez, E.M.; Medina, E.; Brenes, M.; Romero, C.
Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives. Foods 2024, 13, 3180.
https://doi.org/10.3390/foods13193180
AMA Style
Brenes-Álvarez M, García-García P, Ramírez EM, Medina E, Brenes M, Romero C.
Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives. Foods. 2024; 13(19):3180.
https://doi.org/10.3390/foods13193180
Chicago/Turabian Style
Brenes-Álvarez, Mercedes, Pedro García-García, Eva María Ramírez, Eduardo Medina, Manuel Brenes, and Concepción Romero.
2024. "Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives" Foods 13, no. 19: 3180.
https://doi.org/10.3390/foods13193180
APA Style
Brenes-Álvarez, M., García-García, P., Ramírez, E. M., Medina, E., Brenes, M., & Romero, C.
(2024). Potassium Hydroxide Extraction of Polyphenols from Olive Leaves: Effect on Color and Acrylamide Formation in Black Ripe Olives. Foods, 13(19), 3180.
https://doi.org/10.3390/foods13193180
