Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation

MLA

Patrícia J. M. Reis, et al. “Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation.” Applied Sciences, vol. 12, no. 19, Sept. 2022, p. 9738. EBSCOhost, https://doi.org/10.3390/app12199738.

APA

Patrícia J. M. Reis, Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, & Angela C. Macedo. (2022). Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation. Applied Sciences, 12(19), 9738. https://doi.org/10.3390/app12199738

Chicago

Patrícia J. M. Reis, Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, and Angela C. Macedo. 2022. “Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation.” Applied Sciences 12 (19): 9738. doi:10.3390/app12199738.