Silva, C.N.d.; Carmo, J.R.d.; Nunes, B.V.; Demoliner, F.; Souza, V.R.d.; Bastos, S.C.
Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice. Foods 2025, 14, 901.
https://doi.org/10.3390/foods14050901
AMA Style
Silva CNd, Carmo JRd, Nunes BV, Demoliner F, Souza VRd, Bastos SC.
Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice. Foods. 2025; 14(5):901.
https://doi.org/10.3390/foods14050901
Chicago/Turabian Style
Silva, Cristiane Nunes da, Juliana Rodrigues do Carmo, Bruna Vieira Nunes, Fernanda Demoliner, Vanessa Rios de Souza, and Sabrina Carvalho Bastos.
2025. "Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice" Foods 14, no. 5: 901.
https://doi.org/10.3390/foods14050901
APA Style
Silva, C. N. d., Carmo, J. R. d., Nunes, B. V., Demoliner, F., Souza, V. R. d., & Bastos, S. C.
(2025). Synergistic Effect of Thermosonication on the Stability of Bioactive Compounds and Antioxidant Activity of Blackberry Juice. Foods, 14(5), 901.
https://doi.org/10.3390/foods14050901
