Brito, R.M.; Hudson, E.A.; Rezende, J.d.P.; Simiqueli, A.A.; Peluzio, M.d.C.G.; Vidigal, M.C.T.R.; Pires, A.C.d.S.
Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability. Foods 2025, 14, 2377.
https://doi.org/10.3390/foods14132377
AMA Style
Brito RM, Hudson EA, Rezende JdP, Simiqueli AA, Peluzio MdCG, Vidigal MCTR, Pires ACdS.
Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability. Foods. 2025; 14(13):2377.
https://doi.org/10.3390/foods14132377
Chicago/Turabian Style
Brito, Renata Moraes, Eliara Acipreste Hudson, Jaqueline de Paula Rezende, Andréa Alves Simiqueli, Maria do Carmo Gouveia Peluzio, Márcia Cristina Teixeira Ribeiro Vidigal, and Ana Clarissa dos Santos Pires.
2025. "Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability" Foods 14, no. 13: 2377.
https://doi.org/10.3390/foods14132377
APA Style
Brito, R. M., Hudson, E. A., Rezende, J. d. P., Simiqueli, A. A., Peluzio, M. d. C. G., Vidigal, M. C. T. R., & Pires, A. C. d. S.
(2025). Development of Pesto Sauce with Moringa Leaves and Baru Almonds: A Strategy to Incorporate Underutilized Ingredients with Nutritional and Sensory Viability. Foods, 14(13), 2377.
https://doi.org/10.3390/foods14132377
