Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs

MLA

Virgínia Kelly Gonçalves Abreu, et al. “Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs.” Journal of Food Processing and Preservation, vol. 41, July 2016, p. e13001. EBSCOhost, https://doi.org/10.1111/jfpp.13001.

APA

Virgínia Kelly Gonçalves Abreu, Ednardo Rodrigues Freitas, Nádia de Melo Braz, Ana Lúcia Fernandes Pereira, Maria Teresa Salles Trevisan, & José Maria Correia da Costa. (2016). Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs. Journal of Food Processing and Preservation, 41, e13001. https://doi.org/10.1111/jfpp.13001

Chicago

Virgínia Kelly Gonçalves Abreu, Ednardo Rodrigues Freitas, Nádia de Melo Braz, Ana Lúcia Fernandes Pereira, Maria Teresa Salles Trevisan, and José Maria Correia da Costa. 2016. “Cashew Nut Shell Liquid Supplementation and the Effect on Lipid Oxidation and Color in Fresh and Spray-Dried Eggs.” Journal of Food Processing and Preservation 41 (July): e13001. doi:10.1111/jfpp.13001.