de Lima, E.M.; Martins Filho, A.P.; da Costa, D.P.; de Barros, J.A.; da França, R.F.; de Sousa Lima, J.R.; Duda, G.P.; da Silva, M.M.; Araujo, A.S.F.; Medeiros, E.V.d.
Winery Residues Transformed into Biochar and Co-Applied with Trichoderma Increase Grape Productivity and Soil Quality. Sustainability 2025, 17, 4150.
https://doi.org/10.3390/su17094150
AMA Style
de Lima EM, Martins Filho AP, da Costa DP, de Barros JA, da França RF, de Sousa Lima JR, Duda GP, da Silva MM, Araujo ASF, Medeiros EVd.
Winery Residues Transformed into Biochar and Co-Applied with Trichoderma Increase Grape Productivity and Soil Quality. Sustainability. 2025; 17(9):4150.
https://doi.org/10.3390/su17094150
Chicago/Turabian Style
de Lima, Elisiane Martins, Argemiro Pereira Martins Filho, Diogo Paes da Costa, Jamilly Alves de Barros, Rafaela Felix da França, José Romualdo de Sousa Lima, Gustavo Pereira Duda, Mairon Moura da Silva, Ademir Sérgio Ferreira Araujo, and Erika Valente de Medeiros.
2025. "Winery Residues Transformed into Biochar and Co-Applied with Trichoderma Increase Grape Productivity and Soil Quality" Sustainability 17, no. 9: 4150.
https://doi.org/10.3390/su17094150
APA Style
de Lima, E. M., Martins Filho, A. P., da Costa, D. P., de Barros, J. A., da França, R. F., de Sousa Lima, J. R., Duda, G. P., da Silva, M. M., Araujo, A. S. F., & Medeiros, E. V. d.
(2025). Winery Residues Transformed into Biochar and Co-Applied with Trichoderma Increase Grape Productivity and Soil Quality. Sustainability, 17(9), 4150.
https://doi.org/10.3390/su17094150
