Cite
Phenolic composition in different genotypes of Guabiju fruits (Myrcianthes pungens) and their potential as antioxidant and antichemotactic agents.
MLA
Andrade, Juliana M. M., et al. “Phenolic Composition in Different Genotypes of Guabiju Fruits (Myrcianthes Pungens) and Their Potential as Antioxidant and Antichemotactic Agents.” Journal of Food Science, vol. 76, no. 8, Oct. 2011, pp. C1181–87. EBSCOhost, https://doi.org/10.1111/j.1750-3841.2011.02375.x.
APA
Andrade, J. M. M., Aboy, A. L., Apel, M. A., Raseira, M. C. B., Pereira, J. F. M., & Henriques, A. T. (2011). Phenolic composition in different genotypes of Guabiju fruits (Myrcianthes pungens) and their potential as antioxidant and antichemotactic agents. Journal of Food Science, 76(8), C1181–C1187. https://doi.org/10.1111/j.1750-3841.2011.02375.x
Chicago
Andrade, Juliana M M, Ana Lúcia Aboy, Miriam A Apel, Maria C B Raseira, José F M Pereira, and Amélia T Henriques. 2011. “Phenolic Composition in Different Genotypes of Guabiju Fruits (Myrcianthes Pungens) and Their Potential as Antioxidant and Antichemotactic Agents.” Journal of Food Science 76 (8): C1181–87. doi:10.1111/j.1750-3841.2011.02375.x.