Beltrán Maza, G.; Gila Beltrán, A.M.; Herrera, M.P.A.; Jiménez Márquez, A.; Sánchez-Ortiz, A.
Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods 2023, 12, 2170.
https://doi.org/10.3390/foods12112170
AMA Style
Beltrán Maza G, Gila Beltrán AM, Herrera MPA, Jiménez Márquez A, Sánchez-Ortiz A.
Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods. 2023; 12(11):2170.
https://doi.org/10.3390/foods12112170
Chicago/Turabian Style
Beltrán Maza, Gabriel, Abraham M. Gila Beltrán, MarÃa Paz Aguilera Herrera, Antonio Jiménez Márquez, and Araceli Sánchez-Ortiz.
2023. "Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil" Foods 12, no. 11: 2170.
https://doi.org/10.3390/foods12112170
APA Style
Beltrán Maza, G., Gila Beltrán, A. M., Herrera, M. P. A., Jiménez Márquez, A., & Sánchez-Ortiz, A.
(2023). Oxygen as a Possible Technological Adjuvant during the Crushing or the Malaxation Steps, or Both, for the Modulation of the Characteristics of Extra Virgin Olive Oil. Foods, 12(11), 2170.
https://doi.org/10.3390/foods12112170
