APA (7th ed.) Citation

Tavares, P. P. L. G., dos Anjos, E. A., Nascimento, R. Q., da Silva Cruz, L. F., Lemos, P. V. F., Druzian, J. I., . . . de Oliveira Mamede, M. E. (2021). Chemical, microbiological and sensory viability of low-calorie, dairy-free kefir beverages from tropical mixed fruit juices. CyTA: Journal of Food, 19(1), 457. https://doi.org/10.1080/19476337.2021.1906753

Chicago Style (17th ed.) Citation

Tavares, Pedro Paulo Lordelo Guimarães, et al. "Chemical, Microbiological and Sensory Viability of Low-calorie, Dairy-free Kefir Beverages from Tropical Mixed Fruit Juices." CyTA: Journal of Food 19, no. 1 (2021): 457. https://doi.org/10.1080/19476337.2021.1906753.

MLA (9th ed.) Citation

Tavares, Pedro Paulo Lordelo Guimarães, et al. "Chemical, Microbiological and Sensory Viability of Low-calorie, Dairy-free Kefir Beverages from Tropical Mixed Fruit Juices." CyTA: Journal of Food, vol. 19, no. 1, 2021, p. 457, https://doi.org/10.1080/19476337.2021.1906753.