De Camargo, A.C.; Schwember, A.R.; Parada, R.; Garcia, S.; Maróstica Júnior, M.R.; Franchin, M.; Regitano-d’Arce, M.A.B.; Shahidi, F.
Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds. Int. J. Mol. Sci. 2018, 19, 3498.
https://doi.org/10.3390/ijms19113498
AMA Style
De Camargo AC, Schwember AR, Parada R, Garcia S, Maróstica Júnior MR, Franchin M, Regitano-d’Arce MAB, Shahidi F.
Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds. International Journal of Molecular Sciences. 2018; 19(11):3498.
https://doi.org/10.3390/ijms19113498
Chicago/Turabian Style
De Camargo, Adriano Costa, Andrés R. Schwember, Roberto Parada, Sandra Garcia, Mário Roberto Maróstica Júnior, Marcelo Franchin, Marisa Aparecida Bismara Regitano-d’Arce, and Fereidoon Shahidi.
2018. "Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds" International Journal of Molecular Sciences 19, no. 11: 3498.
https://doi.org/10.3390/ijms19113498
APA Style
De Camargo, A. C., Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., Regitano-d’Arce, M. A. B., & Shahidi, F.
(2018). Opinion on the Hurdles and Potential Health Benefits in Value-Added Use of Plant Food Processing By-Products as Sources of Phenolic Compounds. International Journal of Molecular Sciences, 19(11), 3498.
https://doi.org/10.3390/ijms19113498