Bozinou, E.; Chatzimitakos, T.; Alexandraki, M.; Salakidou, C.; Dourtoglou, V.G.; Lalas, S.I.; Elhakem, A.; Sami, R.; Ashour, A.A.; Shafie, A.;
et al. Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad. Processes 2022, 10, 1245.
https://doi.org/10.3390/pr10071245
AMA Style
Bozinou E, Chatzimitakos T, Alexandraki M, Salakidou C, Dourtoglou VG, Lalas SI, Elhakem A, Sami R, Ashour AA, Shafie A,
et al. Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad. Processes. 2022; 10(7):1245.
https://doi.org/10.3390/pr10071245
Chicago/Turabian Style
Bozinou, Eleni, Theodoros Chatzimitakos, Maria Alexandraki, Chrysanthi Salakidou, Vassilis G. Dourtoglou, Stavros I. Lalas, Abeer Elhakem, Rokayya Sami, Amal Adnan Ashour, Alaa Shafie,
and et al. 2022. "Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad" Processes 10, no. 7: 1245.
https://doi.org/10.3390/pr10071245
APA Style
Bozinou, E., Chatzimitakos, T., Alexandraki, M., Salakidou, C., Dourtoglou, V. G., Lalas, S. I., Elhakem, A., Sami, R., Ashour, A. A., Shafie, A., & Athanasiadis, V.
(2022). Oxidative and Microbial Stability of a Traditional Appetizer: Aubergine Salad. Processes, 10(7), 1245.
https://doi.org/10.3390/pr10071245
