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APA Citation
Andreou, V., Psarianos, M., Dimopoulos, G., Tsimogiannis, D., & Taoukis, P. (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), 1500–1512. http://access.bl.uk/ark:/81055/vdc_100102672218.0x00005e