Fonteles, T.; Leite, A.K.; Miguel, T.; Fernandes, F.; Pinheiro, S.; Miguel, E.; Rodrigues, S.
Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase. Foods 2022, 11, 2694.
https://doi.org/10.3390/foods11172694
AMA Style
Fonteles T, Leite AK, Miguel T, Fernandes F, Pinheiro S, Miguel E, Rodrigues S.
Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase. Foods. 2022; 11(17):2694.
https://doi.org/10.3390/foods11172694
Chicago/Turabian Style
Fonteles, Thatyane, Ana Karoline Leite, Thaiz Miguel, Fabiano Fernandes, Sergimar Pinheiro, EmÃlio Miguel, and Sueli Rodrigues.
2022. "Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase" Foods 11, no. 17: 2694.
https://doi.org/10.3390/foods11172694
APA Style
Fonteles, T., Leite, A. K., Miguel, T., Fernandes, F., Pinheiro, S., Miguel, E., & Rodrigues, S.
(2022). Optimization of Sonication Parameters to Produce a Cashew Apple Bagasse Puree Rich in Superoxide Dismutase. Foods, 11(17), 2694.
https://doi.org/10.3390/foods11172694