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Ferreira JPdL, Queiroz AJdM, Figueirêdo RMFd, Silva WPd, Gomes JP, Santos DdC, Silva HA, Rocha APT, Paiva ACCd, Chaves ADCG, et al. Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods. 2021; 10(4):788. https://doi.org/10.3390/foods10040788

Ferreira, João Paulo de Lima, Alexandre José de Melo Queiroz, Rossana Maria Feitosa de Figueirêdo, Wilton Pereira da Silva, Josivanda Palmeira Gomes, Dyego da Costa Santos, Hanndson Araujo Silva, Ana Paula Trindade Rocha, Anna Catarina Costa de Paiva, Alan Del Carlos Gomes Chaves, and et al. 2021. "Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds" Foods 10, no. 4: 788. https://doi.org/10.3390/foods10040788

Ferreira, J. P. d. L., Queiroz, A. J. d. M., Figueirêdo, R. M. F. d., Silva, W. P. d., Gomes, J. P., Santos, D. d. C., Silva, H. A., Rocha, A. P. T., Paiva, A. C. C. d., Chaves, A. D. C. G., Lima, A. G. B. d., & Andrade, R. O. d. (2021). Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds. Foods, 10(4), 788. https://doi.org/10.3390/foods10040788