APA (7th ed.) Citation

Raddatz, G. C., de Souza da Fonseca, B., Poletto, G., Jacob-Lopes, E., Cichoski, A. J., Muller, E. I., . . . Ragagnin de Menezes, C. (2020). Influence of the prebiotics hi-maize, inulin and rice bran on the viability of pectin microparticles containing Lactobacillus acidophilus LA-5 obtained by internal gelation/emulsification. Powder Technology, 362, 409. https://doi.org/10.1016/j.powtec.2019.11.114

Chicago Style (17th ed.) Citation

Raddatz, Greice Carine, Bruna de Souza da Fonseca, Gabriela Poletto, Eduardo Jacob-Lopes, Alexandre José Cichoski, Edson Irineu Muller, Erico Marlon Moraes Flores, Cristiane de Bona da Silva, and Cristiano Ragagnin de Menezes. "Influence of the Prebiotics Hi-maize, Inulin and Rice Bran on the Viability of Pectin Microparticles Containing Lactobacillus Acidophilus LA-5 Obtained by Internal Gelation/emulsification." Powder Technology 362 (2020): 409. https://doi.org/10.1016/j.powtec.2019.11.114.

MLA (9th ed.) Citation

Raddatz, Greice Carine, et al. "Influence of the Prebiotics Hi-maize, Inulin and Rice Bran on the Viability of Pectin Microparticles Containing Lactobacillus Acidophilus LA-5 Obtained by Internal Gelation/emulsification." Powder Technology, vol. 362, 2020, p. 409, https://doi.org/10.1016/j.powtec.2019.11.114.