Performance and kinetic evaluation of the anaerobic digestion of olive pomace derived from a novel manufacturing process based on an olive cold-pressing system: influence of the fruit ripening level.

MLA

Fernández-Rodríguez, M. J., et al. “Performance and Kinetic Evaluation of the Anaerobic Digestion of Olive Pomace Derived from a Novel Manufacturing Process Based on an Olive Cold-Pressing System: Influence of the Fruit Ripening Level.” Biomass Conversion & Biorefinery, vol. 14, no. 9, May 2024, pp. 10035–43. EBSCOhost, https://doi.org/10.1007/s13399-022-03034-7.

APA

Fernández-Rodríguez, M. J., Cubero-Cardoso, J., de la Lama-Calvente, D., Fernández-Prior, A., Rodríguez-Gutiérrez, G., & Borja, R. (2024). Performance and kinetic evaluation of the anaerobic digestion of olive pomace derived from a novel manufacturing process based on an olive cold-pressing system: influence of the fruit ripening level. Biomass Conversion & Biorefinery, 14(9), 10035–10043. https://doi.org/10.1007/s13399-022-03034-7

Chicago

Fernández-Rodríguez, M. J., J. Cubero-Cardoso, D. de la Lama-Calvente, A. Fernández-Prior, G. Rodríguez-Gutiérrez, and R. Borja. 2024. “Performance and Kinetic Evaluation of the Anaerobic Digestion of Olive Pomace Derived from a Novel Manufacturing Process Based on an Olive Cold-Pressing System: Influence of the Fruit Ripening Level.” Biomass Conversion & Biorefinery 14 (9): 10035–43. doi:10.1007/s13399-022-03034-7.