Paié-Ribeiro, J.; Baptista, F.; Teixeira, J.; Guedes, C.; Gomes, M.J.; Teixeira, A.; Barros, A.N.; Pinheiro, V.; Outor-Monteiro, D.
From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Appl. Sci. 2024, 14, 5586.
https://doi.org/10.3390/app14135586
AMA Style
Paié-Ribeiro J, Baptista F, Teixeira J, Guedes C, Gomes MJ, Teixeira A, Barros AN, Pinheiro V, Outor-Monteiro D.
From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Applied Sciences. 2024; 14(13):5586.
https://doi.org/10.3390/app14135586
Chicago/Turabian Style
Paié-Ribeiro, Jessica, Filipa Baptista, José Teixeira, Cristina Guedes, Maria José Gomes, Alfredo Teixeira, Ana Novo Barros, Victor Pinheiro, and Divanildo Outor-Monteiro.
2024. "From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients" Applied Sciences 14, no. 13: 5586.
https://doi.org/10.3390/app14135586
APA Style
Paié-Ribeiro, J., Baptista, F., Teixeira, J., Guedes, C., Gomes, M. J., Teixeira, A., Barros, A. N., Pinheiro, V., & Outor-Monteiro, D.
(2024). From Waste to Resource: Compositional Analysis of Olive Cake’s Fatty Acids, Nutrients and Antinutrients. Applied Sciences, 14(13), 5586.
https://doi.org/10.3390/app14135586