Matta, F.V.; Xiong, J.; Lila, M.A.; Ward, N.I.; Felipe-Sotelo, M.; Esposito, D.
Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods 2020, 9, 1481.
https://doi.org/10.3390/foods9101481
AMA Style
Matta FV, Xiong J, Lila MA, Ward NI, Felipe-Sotelo M, Esposito D.
Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods. 2020; 9(10):1481.
https://doi.org/10.3390/foods9101481
Chicago/Turabian Style
Matta, Fernanda V., Jia Xiong, Mary Ann Lila, Neil I. Ward, Mónica Felipe-Sotelo, and Debora Esposito.
2020. "Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries" Foods 9, no. 10: 1481.
https://doi.org/10.3390/foods9101481
APA Style
Matta, F. V., Xiong, J., Lila, M. A., Ward, N. I., Felipe-Sotelo, M., & Esposito, D.
(2020). Chemical Composition and Bioactive Properties of Commercial and Non-Commercial Purple and White Açaí Berries. Foods, 9(10), 1481.
https://doi.org/10.3390/foods9101481