Dantas Palmeira, J.; Araújo, D.; C. Mota, C.; Alves, R.C.; P. P. Oliveira, M.B.; Ferreira, H.M.N.
Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry. Fermentation 2023, 9, 442.
https://doi.org/10.3390/fermentation9050442
AMA Style
Dantas Palmeira J, Araújo D, C. Mota C, Alves RC, P. P. Oliveira MB, Ferreira HMN.
Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry. Fermentation. 2023; 9(5):442.
https://doi.org/10.3390/fermentation9050442
Chicago/Turabian Style
Dantas Palmeira, Josman, Débora Araújo, Catarina C. Mota, Rita C. Alves, M. Beatriz P. P. Oliveira, and Helena M. N. Ferreira.
2023. "Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry" Fermentation 9, no. 5: 442.
https://doi.org/10.3390/fermentation9050442
APA Style
Dantas Palmeira, J., Araújo, D., C. Mota, C., Alves, R. C., P. P. Oliveira, M. B., & Ferreira, H. M. N.
(2023). Fermentation as a Strategy to Valorize Olive Pomace, a By-Product of the Olive Oil Industry. Fermentation, 9(5), 442.
https://doi.org/10.3390/fermentation9050442