Cite
HARVARD Citation
Andreou, V. et al. (2020). Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace. Journal of food science. 85 (5), pp. 1500-1512. [Online].
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Andreou, V. et al. (2020). Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace. Journal of food science. 85 (5), pp. 1500-1512. [Online].