Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food

MLA

João Reboleira, et al. “Evaluating the Potential of the Defatted By-Product of Aurantiochytrium Sp. Industrial Cultivation as a Functional Food.” Foods, vol. 10, no. 12, Dec. 2021, p. 3058. EBSCOhost, https://doi.org/10.3390/foods10123058.

APA

João Reboleira, Rafael Félix, Carina Félix, Marcelo M. R. de Melo, Carlos M. Silva, Jorge A. Saraiva, Narcisa M. Bandarra, Bárbara Teixeira, Rogério Mendes, Maria C. Paulo, Joana Coutinho, & Marco F. L. Lemos. (2021). Evaluating the Potential of the Defatted By-Product of Aurantiochytrium sp. Industrial Cultivation as a Functional Food. Foods, 10(12), 3058. https://doi.org/10.3390/foods10123058

Chicago

João Reboleira, Rafael Félix, Carina Félix, Marcelo M. R. de Melo, Carlos M. Silva, Jorge A. Saraiva, Narcisa M. Bandarra, et al. 2021. “Evaluating the Potential of the Defatted By-Product of Aurantiochytrium Sp. Industrial Cultivation as a Functional Food.” Foods 10 (12): 3058. doi:10.3390/foods10123058.