APA (7th ed.) Citation

Assis, J. d., Cristianini, M., & Takeuchi, K. (2019). Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on technological properties of Brazil nut-based beverage. Universidade Estadual de Campinas.

Chicago Style (17th ed.) Citation

Assis, Julio de, Marcelo Cristianini, and Katiuchia Takeuchi. Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on Technological Properties of Brazil Nut-based Beverage. Universidade Estadual de Campinas, 2019.

MLA (9th ed.) Citation

Assis, Julio de, et al. Effect of High Isostatic Pressure (HIP) and High Pressure Homogeneization (HPH) on Technological Properties of Brazil Nut-based Beverage. Universidade Estadual de Campinas, 2019.