Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds.

MLA

Carréra, Jéfyne Campos, et al. “Using Underutilized Residues of Coffee to Obtain Valuable Dietary and Antioxidant Bioactive Compounds.” Journal of the Science of Food and Agriculture, vol. 104, no. 5, Mar. 2024, pp. 2660–68. EBSCOhost, https://doi.org/10.1002/jsfa.13151.

APA

Carréra, J. C., de Souza, R. R., Batista, A. C. G., Campolina, G. A., da Silva Júnior, F. G., Gavilanes, M. L., Guimarães, R. J., das Graças Cardoso, M., & Mori, F. A. (2024). Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, 104(5), 2660–2668. https://doi.org/10.1002/jsfa.13151

Chicago

Carréra, Jéfyne Campos, Ray Rodrigues de Souza, Ana Claudia Gama Batista, Gabriela Aguiar Campolina, Francides Gomes da Silva Júnior, Manuel Losada Gavilanes, Rubens José Guimarães, Maria das Graças Cardoso, and Fábio Akira Mori. 2024. “Using Underutilized Residues of Coffee to Obtain Valuable Dietary and Antioxidant Bioactive Compounds.” Journal of the Science of Food and Agriculture 104 (5): 2660–68. doi:10.1002/jsfa.13151.