PubAg

Main content area

MLA

García-Serrano, Pedro, et al. "Enrichment In Phenolic Compounds of Black Ripe Olives Through Nano-filtration and Vacuum Evaporation Techniques." Innovative food science & emerging technologies, v. 51, pp. 73-79. doi: 10.1016/j.ifset.2018.03.010

APA

García-Serrano, P., Romero, C., Brenes, M., & García-García, P. (2019). Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques. Innovative food science & emerging technologies, 51, 73-79. doi: 10.1016/j.ifset.2018.03.010

Chicago

García-Serrano, Pedro, Concepción Romero, Manuel Brenes, and Pedro García-García. "Enrichment in phenolic compounds of black ripe olives through nano-filtration and vacuum evaporation techniques" Innovative food science & emerging technologies 51, 1 (2019): 73-79. doi: 10.1016/j.ifset.2018.03.010