Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy.

MLA

Macêdo, Isaac Yves Lopes de, et al. “Starch Adulteration in Turmeric Samples through Multivariate Analysis with Infrared Spectroscopy.” Food Chemistry, vol. 340, Mar. 2021, p. 127899. EBSCOhost, https://doi.org/10.1016/j.foodchem.2020.127899.

APA

Macêdo, I. Y. L. de, Machado, F. B., Ramos, G. S., Costa, A. G. do C., Batista, R. D., Filho, A. R. G., Asquieri, E. R., Souza, A. R. de, Oliveira, A. E. de, & Gil, E. de S. (2021). Starch adulteration in turmeric samples through multivariate analysis with infrared spectroscopy. Food Chemistry, 340, 127899. https://doi.org/10.1016/j.foodchem.2020.127899

Chicago

Macêdo, Isaac Yves Lopes de, Fabio Bahls Machado, Gabrielle Santos Ramos, André Gabriel do Carmo Costa, Rayssa Dias Batista, Arlindo Rodrigues Galvão Filho, Eduardo Ramirez Asquieri, Aparecido Ribeiro de Souza, Anselmo Elcana de Oliveira, and Eric de Souza Gil. 2021. “Starch Adulteration in Turmeric Samples through Multivariate Analysis with Infrared Spectroscopy.” Food Chemistry 340 (March): 127899. doi:10.1016/j.foodchem.2020.127899.