Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes

MLA

Bárbara Avancini Teixeira, et al. “Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes.” Foods, vol. 13, no. 10, May 2024, p. 1497. EBSCOhost, https://doi.org/10.3390/foods13101497.

APA

Bárbara Avancini Teixeira, Eliana Alviarez Gutiérrez, Mariane Sampaio da Silveira de Souza, Thaís Caroline Buttow Rigolon, Evandro Martins, Fernando Luiz Pellegrini Pessoa, Márcia Cristina Teixeira Ribeiro Vidigal, & Paulo Cesar Stringheta. (2024). Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes. Foods, 13(10), 1497. https://doi.org/10.3390/foods13101497

Chicago

Bárbara Avancini Teixeira, Eliana Alviarez Gutiérrez, Mariane Sampaio da Silveira de Souza, Thaís Caroline Buttow Rigolon, Evandro Martins, Fernando Luiz Pellegrini Pessoa, Márcia Cristina Teixeira Ribeiro Vidigal, and Paulo Cesar Stringheta. 2024. “Design, Optimization, and Modeling Study of Ultrasound-Assisted Extraction of Bioactive Compounds from Purple-Fleshed Sweet Potatoes.” Foods 13 (10): 1497. doi:10.3390/foods13101497.