MartÃn-Vertedor, D.; Schaide, T.; Boselli, E.; MartÃnez, M.; Arias-Calderón, R.; Pérez-Nevado, F.
Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives. Foods 2021, 10, 666.
https://doi.org/10.3390/foods10030666
AMA Style
MartÃn-Vertedor D, Schaide T, Boselli E, MartÃnez M, Arias-Calderón R, Pérez-Nevado F.
Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives. Foods. 2021; 10(3):666.
https://doi.org/10.3390/foods10030666
Chicago/Turabian Style
MartÃn-Vertedor, Daniel, ThaÃs Schaide, Emanuele Boselli, Manuel MartÃnez, RocÃo Arias-Calderón, and Francisco Pérez-Nevado.
2021. "Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives" Foods 10, no. 3: 666.
https://doi.org/10.3390/foods10030666
APA Style
MartÃn-Vertedor, D., Schaide, T., Boselli, E., MartÃnez, M., Arias-Calderón, R., & Pérez-Nevado, F.
(2021). Effects of Different Controlled Temperatures on Spanish-Style Fermentation Processes of Olives. Foods, 10(3), 666.
https://doi.org/10.3390/foods10030666