Taver, I.B.; Spricigo, P.C.; Neto, H.B.; de Alencar, S.M.; Massarioli, A.P.; Jacomino, A.P.
Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods 2022, 11, 2612.
https://doi.org/10.3390/foods11172612
AMA Style
Taver IB, Spricigo PC, Neto HB, de Alencar SM, Massarioli AP, Jacomino AP.
Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods. 2022; 11(17):2612.
https://doi.org/10.3390/foods11172612
Chicago/Turabian Style
Taver, Isabela Barroso, Poliana Cristina Spricigo, Horst Bremer Neto, Severino Matias de Alencar, Adna Prado Massarioli, and Angelo Pedro Jacomino.
2022. "Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential" Foods 11, no. 17: 2612.
https://doi.org/10.3390/foods11172612
APA Style
Taver, I. B., Spricigo, P. C., Neto, H. B., de Alencar, S. M., Massarioli, A. P., & Jacomino, A. P.
(2022). Bioactive Compounds and In Vitro Antioxidant Capacity of Cambuci and Uvaia: An Extensive Description of Little-Known Fruits from the Myrtaceae Family with High Consumption Potential. Foods, 11(17), 2612.
https://doi.org/10.3390/foods11172612
