Jussara berry (Euterpe edulis M.) oil-in-water emulsions are highly stable: the role of natural antioxidants in the fruit oil.

MLA

Carvalho, Aline Ga, et al. “Jussara Berry (Euterpe Edulis M.) Oil-in-Water Emulsions Are Highly Stable: The Role of Natural Antioxidants in the Fruit Oil.” Journal of the Science of Food and Agriculture, vol. 99, no. 1, Jan. 2019, pp. 90–99. EBSCOhost, https://doi.org/10.1002/jsfa.9147.

APA

Carvalho, A. G., Silva, K. A., Silva, L. O., Costa, A. M., Akil, E., Coelho, M. A., & Torres, A. G. (2019). Jussara berry (Euterpe edulis M.) oil-in-water emulsions are highly stable: the role of natural antioxidants in the fruit oil. Journal of the Science of Food and Agriculture, 99(1), 90–99. https://doi.org/10.1002/jsfa.9147

Chicago

Carvalho, Aline Ga, Kelly A Silva, Laís O Silva, André Mm Costa, Emília Akil, Maria Az Coelho, and Alexandre G Torres. 2019. “Jussara Berry (Euterpe Edulis M.) Oil-in-Water Emulsions Are Highly Stable: The Role of Natural Antioxidants in the Fruit Oil.” Journal of the Science of Food and Agriculture 99 (1): 90–99. doi:10.1002/jsfa.9147.