Tsevdou, M.; Ntzimani, A.; Katsouli, M.; Dimopoulos, G.; Tsimogiannis, D.; Taoukis, P.
Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace. Molecules 2024, 29, 2303.
https://doi.org/10.3390/molecules29102303
AMA Style
Tsevdou M, Ntzimani A, Katsouli M, Dimopoulos G, Tsimogiannis D, Taoukis P.
Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace. Molecules. 2024; 29(10):2303.
https://doi.org/10.3390/molecules29102303
Chicago/Turabian Style
Tsevdou, Maria, Athina Ntzimani, Maria Katsouli, George Dimopoulos, Dimitrios Tsimogiannis, and Petros Taoukis.
2024. "Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace" Molecules 29, no. 10: 2303.
https://doi.org/10.3390/molecules29102303
APA Style
Tsevdou, M., Ntzimani, A., Katsouli, M., Dimopoulos, G., Tsimogiannis, D., & Taoukis, P.
(2024). Comparative Study of Microwave, Pulsed Electric Fields, and High Pressure Processing on the Extraction of Antioxidants from Olive Pomace. Molecules, 29(10), 2303.
https://doi.org/10.3390/molecules29102303
