Cite
Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds.
MLA
Paz, Mário, et al. “Brazilian Fruit Pulps as Functional Foods and Additives: Evaluation of Bioactive Compounds.” Food Chemistry, vol. 172, Apr. 2015, pp. 462–68. EBSCOhost, https://doi.org/10.1016/j.foodchem.2014.09.102.
APA
Paz, M., Gúllon, P., Barroso, M. F., Carvalho, A. P., Domingues, V. F., Gomes, A. M., Becker, H., Longhinotti, E., & Delerue-Matos, C. (2015). Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds. Food Chemistry, 172, 462–468. https://doi.org/10.1016/j.foodchem.2014.09.102
Chicago
Paz, Mário, Patricia Gúllon, M Fátima Barroso, Ana P Carvalho, Valentina F Domingues, Ana M Gomes, Helena Becker, Elisane Longhinotti, and Cristina Delerue-Matos. 2015. “Brazilian Fruit Pulps as Functional Foods and Additives: Evaluation of Bioactive Compounds.” Food Chemistry 172 (April): 462–68. doi:10.1016/j.foodchem.2014.09.102.