Coelho, E.;                     Ballesteros, L.F.;                     Domingues, L.;                     Vilanova, M.;                     Teixeira, J.A.    
        Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile. Molecules 2020, 25, 3228.
    https://doi.org/10.3390/molecules25143228
    AMA Style
    
                                Coelho E,                                 Ballesteros LF,                                 Domingues L,                                 Vilanova M,                                 Teixeira JA.        
                Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile. Molecules. 2020; 25(14):3228.
        https://doi.org/10.3390/molecules25143228
    
    Chicago/Turabian Style
    
                                Coelho, Eduardo,                                 Lina F. Ballesteros,                                 LucÃlia Domingues,                                 Mar Vilanova,                                 and José A. Teixeira.        
                2020. "Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile" Molecules 25, no. 14: 3228.
        https://doi.org/10.3390/molecules25143228
    
    APA Style
    
                                Coelho, E.,                                 Ballesteros, L. F.,                                 Domingues, L.,                                 Vilanova, M.,                                 & Teixeira, J. A.        
        
        (2020). Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile. Molecules, 25(14), 3228.
        https://doi.org/10.3390/molecules25143228