APA (7th ed.) Citation

Miguel, T. B. A. R., Porto, E. C. M., de Paiva Pinheiro, S. K., de Castro Miguel, E., Fernandes, F. A. N., & Rodrigues, S. (2021). Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia salina). Food and bioprocess technology, 14(4), 702-716. https://doi.org/10.1007/s11947-021-02600-7

Chicago Style (17th ed.) Citation

Miguel, Thaiz Batista Azevedo Rangel, Elaine Cristina Maciel Porto, Sergimar Kennedy de Paiva Pinheiro, Emilio de Castro Miguel, Fabiano André Narciso Fernandes, and Sueli Rodrigues. "Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia Salina)." Food and Bioprocess Technology 14, no. 4 (2021): 702-716. https://doi.org/10.1007/s11947-021-02600-7.

MLA (9th ed.) Citation

Miguel, Thaiz Batista Azevedo Rangel, et al. "Protective Effect of Natural and Processed Coconut Water by Non-thermal Technologies Against Oxidative Stress in Brine Shrimp (Artemia Salina)." Food and Bioprocess Technology, vol. 14, no. 4, 2021, pp. 702-716, https://doi.org/10.1007/s11947-021-02600-7.