Pappas, V.M.; Lakka, A.; Palaiogiannis, D.; Bozinou, E.; Ntourtoglou, G.; Batra, G.; Athanasiadis, V.; Makris, D.P.; Dourtoglou, V.G.; Lalas, S.I.
Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. Beverages 2021, 7, 45.
https://doi.org/10.3390/beverages7030045
AMA Style
Pappas VM, Lakka A, Palaiogiannis D, Bozinou E, Ntourtoglou G, Batra G, Athanasiadis V, Makris DP, Dourtoglou VG, Lalas SI.
Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. Beverages. 2021; 7(3):45.
https://doi.org/10.3390/beverages7030045
Chicago/Turabian Style
Pappas, Vasileios M., Achillia Lakka, Dimitrios Palaiogiannis, Eleni Bozinou, George Ntourtoglou, Georgia Batra, Vassilis Athanasiadis, Dimitris P. Makris, Vassilis G. Dourtoglou, and Stavros I. Lalas.
2021. "Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves" Beverages 7, no. 3: 45.
https://doi.org/10.3390/beverages7030045
APA Style
Pappas, V. M., Lakka, A., Palaiogiannis, D., Bozinou, E., Ntourtoglou, G., Batra, G., Athanasiadis, V., Makris, D. P., Dourtoglou, V. G., & Lalas, S. I.
(2021). Use of Pulsed Electric Field as a Low-Temperature and High-Performance “Green” Extraction Technique for the Recovery of High Added Value Compounds from Olive Leaves. Beverages, 7(3), 45.
https://doi.org/10.3390/beverages7030045
