Incorporation of spray dried and freeze dried blackberry particles in edible films: Morphology, stability to pH, sterilization and biodegradation

MLA

Rafael Augustus de Oliveira, et al. “Incorporation of Spray Dried and Freeze Dried Blackberry Particles in Edible Films: Morphology, Stability to PH, Sterilization and Biodegradation.” Food Packaging and Shelf Life, vol. 20, June 2019, p. 100313. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........46e562def73f491bcca5f9e7fbb5c8de&authtype=sso&custid=ns315887.

APA

Rafael Augustus de Oliveira, Gislaine Ferreira Nogueira, & Farayde Matta Fakhouri. (2019). Incorporation of spray dried and freeze dried blackberry particles in edible films: Morphology, stability to pH, sterilization and biodegradation. Food Packaging and Shelf Life, 20, 100313.

Chicago

Rafael Augustus de Oliveira, Gislaine Ferreira Nogueira, and Farayde Matta Fakhouri. 2019. “Incorporation of Spray Dried and Freeze Dried Blackberry Particles in Edible Films: Morphology, Stability to PH, Sterilization and Biodegradation.” Food Packaging and Shelf Life 20 (June): 100313. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........46e562def73f491bcca5f9e7fbb5c8de&authtype=sso&custid=ns315887.