Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD

MLA

José Roberto Botelho de Souza, et al. “Folic Acid Retention Evaluation in Preparations with Wheat Flour and Corn Submitted to Different Cooking Methods by HPLC/DAD.” PLoS ONE, vol. 15, no. 4, Jan. 2020. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ec5e30ebbb7bd9251f945c291f61025c&authtype=sso&custid=ns315887.

APA

José Roberto Botelho de Souza, Emmanuela Prado de Paiva Azevedo, Samuel de Santana Khan, Margarida Angélica da Silva Vasconcelos, Clayton Anderson de Azevedo Filho, Leonardo dos Santos Silva, Ana Carolina Dos Santos Costa, Carlos Bôa-Viagem Rabelo, Beate S. Santos, & Eryka Maria dos Santos Alves. (2020). Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD. PLoS ONE, 15(4).

Chicago

José Roberto Botelho de Souza, Emmanuela Prado de Paiva Azevedo, Samuel de Santana Khan, Margarida Angélica da Silva Vasconcelos, Clayton Anderson de Azevedo Filho, Leonardo dos Santos Silva, Ana Carolina Dos Santos Costa, Carlos Bôa-Viagem Rabelo, Beate S. Santos, and Eryka Maria dos Santos Alves. 2020. “Folic Acid Retention Evaluation in Preparations with Wheat Flour and Corn Submitted to Different Cooking Methods by HPLC/DAD.” PLoS ONE 15 (4). http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....ec5e30ebbb7bd9251f945c291f61025c&authtype=sso&custid=ns315887.