Mari, A.; Kekes, T.; Boukouvalas, C.; Drosou, C.; Krokida, M.; Tsartsaris, C.
Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation. Agriculture 2024, 14, 2077.
https://doi.org/10.3390/agriculture14112077
AMA Style
Mari A, Kekes T, Boukouvalas C, Drosou C, Krokida M, Tsartsaris C.
Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation. Agriculture. 2024; 14(11):2077.
https://doi.org/10.3390/agriculture14112077
Chicago/Turabian Style
Mari, Alexandra, Tryfon Kekes, Christos Boukouvalas, Christina Drosou, Magdalini Krokida, and Christos Tsartsaris.
2024. "Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation" Agriculture 14, no. 11: 2077.
https://doi.org/10.3390/agriculture14112077
APA Style
Mari, A., Kekes, T., Boukouvalas, C., Drosou, C., Krokida, M., & Tsartsaris, C.
(2024). Evaluating the Environmental and Economic Benefits of New Technologies in Low-Salt Olive Fermentation. Agriculture, 14(11), 2077.
https://doi.org/10.3390/agriculture14112077