Optimizing the Extraction Process of Value-Added Products from Olive Cake Using Neuro-Fuzzy Models

  1. Lozano, E.J.
  2. Blázquez, G.
  3. Calero, M.
  4. Martín-Lara, M.Á.
  5. Pérez-Huertas, S.
  6. Pérez, A.
Revue:
Processes

ISSN: 2227-9717

Année de publication: 2024

Volumen: 12

Número: 2

Type: Article

DOI: 10.3390/PR12020317 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus