Modesto Junior, E.N.; Martins, M.G.; Pereira, G.A.; Chisté, R.C.; Pena, R.d.S.
Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments. Foods 2023, 12, 565.
https://doi.org/10.3390/foods12030565
AMA Style
Modesto Junior EN, Martins MG, Pereira GA, Chisté RC, Pena RdS.
Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments. Foods. 2023; 12(3):565.
https://doi.org/10.3390/foods12030565
Chicago/Turabian Style
Modesto Junior, Elivaldo Nunes, Mayara Galvão Martins, Gustavo Araujo Pereira, Renan Campos Chisté, and Rosinelson da Silva Pena.
2023. "Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments" Foods 12, no. 3: 565.
https://doi.org/10.3390/foods12030565
APA Style
Modesto Junior, E. N., Martins, M. G., Pereira, G. A., Chisté, R. C., & Pena, R. d. S.
(2023). Stability Kinetics of Anthocyanins of Grumixama Berries (Eugenia brasiliensis Lam.) during Thermal and Light Treatments. Foods, 12(3), 565.
https://doi.org/10.3390/foods12030565