PubAg

Main content area

MLA

García-Serrano, Pedro, et al. "Effect of Calcium On the Preservation of Green Olives Intended for Black Ripe Olive Processing Under Free-sodium Chloride Conditions." Lebensmittel-Wissenschaft + [i.e. und] Technologie, v. 118, doi: 10.1016/j.lwt.2019.108870

APA

García-Serrano, P., Romero, C., Medina, E., García-García, P., de Castro, A., & Brenes, M. (2020). Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions. Lebensmittel-Wissenschaft + [i.e. und] Technologie, 118, . doi: 10.1016/j.lwt.2019.108870

Chicago

García-Serrano, Pedro, Concepción Romero, Eduardo Medina, Pedro García-García, Antonio de Castro, and Manuel Brenes. "Effect of calcium on the preservation of green olives intended for black ripe olive processing under free-sodium chloride conditions" Lebensmittel-Wissenschaft + [i.e. und] Technologie 118, (2020): 108870. doi: 10.1016/j.lwt.2019.108870