Fernández, A.; Montero-Fernández, I.; Pérez-Nevado, F.; MartÃnez, M.; MartÃn-Vertedor, D.
Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation. Appl. Sci. 2022, 12, 10265.
https://doi.org/10.3390/app122010265
AMA Style
Fernández A, Montero-Fernández I, Pérez-Nevado F, MartÃnez M, MartÃn-Vertedor D.
Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation. Applied Sciences. 2022; 12(20):10265.
https://doi.org/10.3390/app122010265
Chicago/Turabian Style
Fernández, Antonio, Ismael Montero-Fernández, Francisco Pérez-Nevado, Manuel MartÃnez, and Daniel MartÃn-Vertedor.
2022. "Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation" Applied Sciences 12, no. 20: 10265.
https://doi.org/10.3390/app122010265
APA Style
Fernández, A., Montero-Fernández, I., Pérez-Nevado, F., MartÃnez, M., & MartÃn-Vertedor, D.
(2022). Addition of by-Products and Flavored Hydrocolloids Filling in Californian-Style Black Olive to Reduce Acrylamide Formation. Applied Sciences, 12(20), 10265.
https://doi.org/10.3390/app122010265