Microwave-assisted Extraction for Maximizing the Yield of Phenolic Compounds and Antioxidant Capacity from Cacao Pod Husk (Theobroma cacaoL.)

MLA

Nguyen, Van T., et al. “Microwave-Assisted Extraction for Maximizing the Yield of Phenolic Compounds and Antioxidant Capacity from Cacao Pod Husk (Theobroma CacaoL.).” Current Nutrition & Food Science, vol. 17, no. 2, Jan. 2021, pp. 225–37. EBSCOhost, https://doi.org/10.2174/1573401316999200503032017.

APA

Nguyen, V. T., Pham, T. D., Vu, L. B., Nguyen, V. H., & Tran, N. L. (2021). Microwave-assisted Extraction for Maximizing the Yield of Phenolic Compounds and Antioxidant Capacity from Cacao Pod Husk (Theobroma cacaoL.). Current Nutrition & Food Science, 17(2), 225–237. https://doi.org/10.2174/1573401316999200503032017

Chicago

Nguyen, Van T., Thi D. Pham, Long B. Vu, Van H. Nguyen, and Ngoc L. Tran. 2021. “Microwave-Assisted Extraction for Maximizing the Yield of Phenolic Compounds and Antioxidant Capacity from Cacao Pod Husk (Theobroma CacaoL.).” Current Nutrition & Food Science 17 (2): 225–37. doi:10.2174/1573401316999200503032017.