Lozano, E.J.; Blázquez, G.; Calero, M.; Martín-Lara, M.Á.; Pérez-Huertas, S.; Pérez, A.
Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models. Processes 2024, 12, 317.
https://doi.org/10.3390/pr12020317
AMA Style
Lozano EJ, Blázquez G, Calero M, Martín-Lara MÁ, Pérez-Huertas S, Pérez A.
Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models. Processes. 2024; 12(2):317.
https://doi.org/10.3390/pr12020317
Chicago/Turabian Style
Lozano, Emilio J., Gabriel Blázquez, Mónica Calero, María Ángeles Martín-Lara, Salvador Pérez-Huertas, and Antonio Pérez.
2024. "Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models" Processes 12, no. 2: 317.
https://doi.org/10.3390/pr12020317
APA Style
Lozano, E. J., Blázquez, G., Calero, M., Martín-Lara, M. Á., Pérez-Huertas, S., & Pérez, A.
(2024). Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models. Processes, 12(2), 317.
https://doi.org/10.3390/pr12020317