González, N.; Pacheco, C.; Grafia, A.L.; Razuc, M.F.; Acebal, C.C.; López, O.V.
Food Functional Powders with Redox Capacity and Antioxidant Properties Obtained from Food Losses and Waste of Olive Oil Industry. Processes 2024, 12, 2666.
https://doi.org/10.3390/pr12122666
AMA Style
González N, Pacheco C, Grafia AL, Razuc MF, Acebal CC, López OV.
Food Functional Powders with Redox Capacity and Antioxidant Properties Obtained from Food Losses and Waste of Olive Oil Industry. Processes. 2024; 12(12):2666.
https://doi.org/10.3390/pr12122666
Chicago/Turabian Style
González, Natalia, Consuelo Pacheco, Ana Luisa Grafia, Mariela Fernanda Razuc, Carolina Cecilia Acebal, and Olivia Valeria López.
2024. "Food Functional Powders with Redox Capacity and Antioxidant Properties Obtained from Food Losses and Waste of Olive Oil Industry" Processes 12, no. 12: 2666.
https://doi.org/10.3390/pr12122666
APA Style
González, N., Pacheco, C., Grafia, A. L., Razuc, M. F., Acebal, C. C., & López, O. V.
(2024). Food Functional Powders with Redox Capacity and Antioxidant Properties Obtained from Food Losses and Waste of Olive Oil Industry. Processes, 12(12), 2666.
https://doi.org/10.3390/pr12122666