APA (7th ed.) Citation

Freitas, L. C. E., Picone, C. S. F., Toledo, A. M. N. d., Silva, N. C. C., & Sato, A. C. K. (2019). Development of new additives of graphene oxide, lysozyme and lecithin with enhanced antimicrobial and mechanical properties for active food packaging applications. Universidade Estadual de Campinas.

Chicago Style (17th ed.) Citation

Freitas, Lucas Cavalcanti Escocard, Carolina Siqueira Franco Picone, Antônio Matias Navarrete de Toledo, Nathalia Cristina Cirone Silva, and Ana Carla Kawazoe Sato. Development of New Additives of Graphene Oxide, Lysozyme and Lecithin with Enhanced Antimicrobial and Mechanical Properties for Active Food Packaging Applications. Universidade Estadual de Campinas, 2019.

MLA (9th ed.) Citation

Freitas, Lucas Cavalcanti Escocard, et al. Development of New Additives of Graphene Oxide, Lysozyme and Lecithin with Enhanced Antimicrobial and Mechanical Properties for Active Food Packaging Applications. Universidade Estadual de Campinas, 2019.