Citations refer to the original publication, not to a Scieee localized version.
López Gordillo, M. C., Madueño Luna, A., Madueño Luna, J. M., & Ramírez Juidias, E. (2023). Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process. MDPI. https://doi.org/10.3390/foods12142815
López Gordillo, Miguel Calixto, et al. Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process. MDPI, 2023. https://doi.org/10.3390/foods12142815.
López Gordillo, Miguel Calixto, Antonio Madueño Luna, José Miguel Madueño Luna, and Emilio Ramírez Juidias. Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process. MDPI, 2023. https://doi.org/10.3390/foods12142815.
López Gordillo, M. C. et al. (2023) Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process. MDPI. Available at: https://doi.org/10.3390/foods12142815.
M. C. López Gordillo, A. Madueño Luna, J. M. Madueño Luna, and E. Ramírez Juidias, “Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process,” MDPI, 2023, doi: 10.3390/foods12142815.
@misc{lopezgordillo2023artificial,
author = {López Gordillo, Miguel Calixto and Madueño Luna, Antonio and Madueño Luna, José Miguel and Ramírez Juidias, Emilio},
title = {Use of artificial vision during the lye treatment of Sevillian-style green olives to determine the optimal time for terminating the cooking process},
year = {2023},
publisher = {MDPI},
doi = {10.3390/foods12142815},
url = {https://doi.org/10.3390/foods12142815}
}
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