Aliaño-González, M.J.; Ferreiro-González, M.; Espada-Bellido, E.; Carrera, C.; Palma, M.; Ayuso, J.; Barbero, G.F.; Álvarez, J.Á.
Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction. Agronomy 2020, 10, 179.
https://doi.org/10.3390/agronomy10020179
AMA Style
Aliaño-González MJ, Ferreiro-González M, Espada-Bellido E, Carrera C, Palma M, Ayuso J, Barbero GF, Álvarez JÁ.
Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction. Agronomy. 2020; 10(2):179.
https://doi.org/10.3390/agronomy10020179
Chicago/Turabian Style
Aliaño-González, María José, Marta Ferreiro-González, Estrella Espada-Bellido, Ceferino Carrera, Miguel Palma, Jesús Ayuso, Gerardo F. Barbero, and José Á. Álvarez.
2020. "Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction" Agronomy 10, no. 2: 179.
https://doi.org/10.3390/agronomy10020179
APA Style
Aliaño-González, M. J., Ferreiro-González, M., Espada-Bellido, E., Carrera, C., Palma, M., Ayuso, J., Barbero, G. F., & Álvarez, J. Á.
(2020). Extraction of Anthocyanins and Total Phenolic Compounds from Açai (Euterpe oleracea Mart.) Using an Experimental Design Methodology. Part 3: Microwave-Assisted Extraction. Agronomy, 10(2), 179.
https://doi.org/10.3390/agronomy10020179