Martins, B. B., Albuquerque, B. R., & Barros, L. (2022). Bioresidues of Eugenia fruits as a source of functional ingredients: Application in a bakery product.
Chicago Style CitationMartins, Bárbara Birck, Bianca R. Albuquerque, and Lillian Barros. Bioresidues of Eugenia Fruits As a Source of Functional Ingredients: Application in a Bakery Product. 2022.
MLA CitationMartins, Bárbara Birck, Bianca R. Albuquerque, and Lillian Barros. Bioresidues of Eugenia Fruits As a Source of Functional Ingredients: Application in a Bakery Product. 2022.
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