Rebollo-Hernanz, M.; Cañas, S.; Taladrid, D.; BenÃtez, V.; Bartolomé, B.; Aguilera, Y.; MartÃn-Cabrejas, M.A.
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods 2021, 10, 653.
https://doi.org/10.3390/foods10030653
AMA Style
Rebollo-Hernanz M, Cañas S, Taladrid D, BenÃtez V, Bartolomé B, Aguilera Y, MartÃn-Cabrejas MA.
Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods. 2021; 10(3):653.
https://doi.org/10.3390/foods10030653
Chicago/Turabian Style
Rebollo-Hernanz, Miguel, Silvia Cañas, Diego Taladrid, Vanesa BenÃtez, Begoña Bartolomé, Yolanda Aguilera, and MarÃa A. MartÃn-Cabrejas.
2021. "Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds" Foods 10, no. 3: 653.
https://doi.org/10.3390/foods10030653
APA Style
Rebollo-Hernanz, M., Cañas, S., Taladrid, D., BenÃtez, V., Bartolomé, B., Aguilera, Y., & MartÃn-Cabrejas, M. A.
(2021). Revalorization of Coffee Husk: Modeling and Optimizing the Green Sustainable Extraction of Phenolic Compounds. Foods, 10(3), 653.
https://doi.org/10.3390/foods10030653