NMR spectroscopy and chemometrics to evaluate different processing of coconut water.

MLA

Sucupira, N. R., et al. “NMR Spectroscopy and Chemometrics to Evaluate Different Processing of Coconut Water.” Food Chemistry, vol. 216, Feb. 2017, pp. 217–24. EBSCOhost, https://doi.org/10.1016/j.foodchem.2016.08.035.

APA

Sucupira, N. R., Alves Filho, E. G., Silva, L. M. A., de Brito, E. S., Wurlitzer, N. J., & Sousa, P. H. M. (2017). NMR spectroscopy and chemometrics to evaluate different processing of coconut water. Food Chemistry, 216, 217–224. https://doi.org/10.1016/j.foodchem.2016.08.035

Chicago

Sucupira, N R, E G Alves Filho, L M A Silva, E S de Brito, N J Wurlitzer, and P H M Sousa. 2017. “NMR Spectroscopy and Chemometrics to Evaluate Different Processing of Coconut Water.” Food Chemistry 216 (February): 217–24. doi:10.1016/j.foodchem.2016.08.035.