APA (7th ed.) Citation

Machado, P. R., Vardanega, R., Silva, E. K., Nascimento, C. D. O., & Meireles, M. A. A. (2019). Effect of the degree of polymerization of inulin-type fructans on the kinetic stability of emulsions containing chamomile extract. Universidade Estadual de Campinas.

Chicago Style (17th ed.) Citation

Machado, Paula Rocha, Renata Vardanega, Eric Keven Silva, Carla D. O. Nascimento, and M. Angela A. Meireles. Effect of the Degree of Polymerization of Inulin-type Fructans on the Kinetic Stability of Emulsions Containing Chamomile Extract. Universidade Estadual de Campinas, 2019.

MLA (9th ed.) Citation

Machado, Paula Rocha, et al. Effect of the Degree of Polymerization of Inulin-type Fructans on the Kinetic Stability of Emulsions Containing Chamomile Extract. Universidade Estadual de Campinas, 2019.