Cite
MLA Citation
Varvara Andreou et al.. “Effect of pulsed electric fields and high pressure on improved recovery of high‐added‐value compounds from olive pomace.” Journal of food science, vol. 85, no. 5, 2020, pp. 1500–1512. http://access.bl.uk/ark:/81055/vdc_100102672218.0x00005e