Serrano, A.; Russo, E.; Chaves-Quesada, B.; Cubero-Cardoso, J.; Trujillo-Reyes, Á.; Esposito, G.; Xu, X.; Fermoso, F.G.
Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values. Agronomy 2023, 13, 120.
https://doi.org/10.3390/agronomy13010120
AMA Style
Serrano A, Russo E, Chaves-Quesada B, Cubero-Cardoso J, Trujillo-Reyes Á, Esposito G, Xu X, Fermoso FG.
Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values. Agronomy. 2023; 13(1):120.
https://doi.org/10.3390/agronomy13010120
Chicago/Turabian Style
Serrano, Antonio, Egidio Russo, Blanca Chaves-Quesada, Juan Cubero-Cardoso, Ángeles Trujillo-Reyes, Giovanni Esposito, Xiaofan Xu, and Fernando G. Fermoso.
2023. "Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values" Agronomy 13, no. 1: 120.
https://doi.org/10.3390/agronomy13010120
APA Style
Serrano, A., Russo, E., Chaves-Quesada, B., Cubero-Cardoso, J., Trujillo-Reyes, Á., Esposito, G., Xu, X., & Fermoso, F. G.
(2023). Accumulation of Volatile Fatty Acids from Hydrothermally Treated Strawberry Extrudate through Anaerobic Fermentation at Different pH Values. Agronomy, 13(1), 120.
https://doi.org/10.3390/agronomy13010120
