Tsala, A.; Mpekelis, V.; Karvelis, G.; Tsikakis, P.; Goliomytis, M.; Simitzis, P.
Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat. Foods 2020, 9, 81.
https://doi.org/10.3390/foods9010081
AMA Style
Tsala A, Mpekelis V, Karvelis G, Tsikakis P, Goliomytis M, Simitzis P.
Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat. Foods. 2020; 9(1):81.
https://doi.org/10.3390/foods9010081
Chicago/Turabian Style
Tsala, Anna, Vasilios Mpekelis, Giannis Karvelis, Panagiotis Tsikakis, Michael Goliomytis, and Panagiotis Simitzis.
2020. "Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat" Foods 9, no. 1: 81.
https://doi.org/10.3390/foods9010081
APA Style
Tsala, A., Mpekelis, V., Karvelis, G., Tsikakis, P., Goliomytis, M., & Simitzis, P.
(2020). Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat. Foods, 9(1), 81.
https://doi.org/10.3390/foods9010081