Sousa, A., Ferreira, I. C., Barros, L., Bento, A., & Pereira, J. (2008). Effect of solvent and extraction temperatures on the antioxidant potential of traditional stoned table olives “alcaparras”.
Chicago Style CitationSousa, Anabela, Isabel C.F.R Ferreira, Lillian Barros, Albino Bento, and J.A Pereira. Effect of Solvent and Extraction Temperatures On the Antioxidant Potential of Traditional Stoned Table Olives “alcaparras”. 2008.
MLA CitationSousa, Anabela, et al. Effect of Solvent and Extraction Temperatures On the Antioxidant Potential of Traditional Stoned Table Olives “alcaparras”. 2008.
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