Santos, N.H.; Zapata, J.; Dereix, J.D.; Escobar, J.; de Almeida, A.B.; Silva, F.G.; Egea, M.B.
The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. Appl. Sci. 2022, 12, 3330.
https://doi.org/10.3390/app12073330
AMA Style
Santos NH, Zapata J, Dereix JD, Escobar J, de Almeida AB, Silva FG, Egea MB.
The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. Applied Sciences. 2022; 12(7):3330.
https://doi.org/10.3390/app12073330
Chicago/Turabian Style
Santos, Nathalia Horrana, Julian Zapata, Juan David Dereix, Jhonathan Escobar, Adrielle Borges de Almeida, Fabiano Guimarães Silva, and Mariana Buranelo Egea.
2022. "The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods" Applied Sciences 12, no. 7: 3330.
https://doi.org/10.3390/app12073330
APA Style
Santos, N. H., Zapata, J., Dereix, J. D., Escobar, J., de Almeida, A. B., Silva, F. G., & Egea, M. B.
(2022). The Active Aroma of “Cerrado” Cashew and Cagaita Fruits: Comparison between Two Extraction Methods. Applied Sciences, 12(7), 3330.
https://doi.org/10.3390/app12073330
