Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice.

MLA

Oliveira, Ana Flávia A., et al. “Non-Thermal Combined Treatments in the Processing of Açai (Euterpe Oleracea) Juice.” Food Chemistry, vol. 265, Nov. 2018, pp. 57–63. EBSCOhost, https://doi.org/10.1016/j.foodchem.2018.05.081.

APA

Oliveira, A. F. A., Mar, J. M., Santos, S. F., da Silva Júnior, J. L., Kluczkovski, A. M., Bakry, A. M., Bezerra, J. de A., Nunomura, R. de C. S., Sanches, E. A., & Campelo, P. H. (2018). Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice. Food Chemistry, 265, 57–63. https://doi.org/10.1016/j.foodchem.2018.05.081

Chicago

Oliveira, Ana Flávia A, Josiana M Mar, Samara F Santos, Joel L da Silva Júnior, Ariane M Kluczkovski, Amr M Bakry, Jaqueline de Araújo Bezerra, Rita de Cássia Saraiva Nunomura, Edgar A Sanches, and Pedro H Campelo. 2018. “Non-Thermal Combined Treatments in the Processing of Açai (Euterpe Oleracea) Juice.” Food Chemistry 265 (November): 57–63. doi:10.1016/j.foodchem.2018.05.081.