Anagnostopoulos, D.A.; Goulas, V.; Xenofontos, E.; Vouras, C.; Nikoloudakis, N.; Tsaltas, D.
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation. Foods 2020, 9, 17.
https://doi.org/10.3390/foods9010017
AMA Style
Anagnostopoulos DA, Goulas V, Xenofontos E, Vouras C, Nikoloudakis N, Tsaltas D.
Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation. Foods. 2020; 9(1):17.
https://doi.org/10.3390/foods9010017
Chicago/Turabian Style
Anagnostopoulos, Dimitrios A., Vlasios Goulas, Eleni Xenofontos, Christos Vouras, Nikolaos Nikoloudakis, and Dimitrios Tsaltas.
2020. "Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation" Foods 9, no. 1: 17.
https://doi.org/10.3390/foods9010017
APA Style
Anagnostopoulos, D. A., Goulas, V., Xenofontos, E., Vouras, C., Nikoloudakis, N., & Tsaltas, D.
(2020). Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation. Foods, 9(1), 17.
https://doi.org/10.3390/foods9010017