Reis, P.J.M.; Tavares, T.G.; Rocha, J.M.; Malcata, F.X.; Macedo, A.C.
Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation. Appl. Sci. 2022, 12, 9738.
https://doi.org/10.3390/app12199738
AMA Style
Reis PJM, Tavares TG, Rocha JM, Malcata FX, Macedo AC.
Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation. Applied Sciences. 2022; 12(19):9738.
https://doi.org/10.3390/app12199738
Chicago/Turabian Style
Reis, PatrÃcia J. M., Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, and Angela C. Macedo.
2022. "Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation" Applied Sciences 12, no. 19: 9738.
https://doi.org/10.3390/app12199738
APA Style
Reis, P. J. M., Tavares, T. G., Rocha, J. M., Malcata, F. X., & Macedo, A. C.
(2022). Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation. Applied Sciences, 12(19), 9738.
https://doi.org/10.3390/app12199738