APA (7th ed.) Citation

Fontes, M. R. V., Contessa, C. R., Moraes, C. C., Zavareze, E. d. R., & Dias, A. R. G. (2023). Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging. Food Biophysics, 18(1), 107. https://doi.org/10.1007/s11483-022-09750-x

Chicago Style (17th ed.) Citation

Fontes, Milena Ramos Vaz, Camila Ramão Contessa, Caroline Costa Moraes, Elessandra da Rosa Zavareze, and Alvaro Renato Guerra Dias. "Antimicrobial Properties of PLA Membranes Loaded with Pink Pepper (Schinus Terebinthifolius Raddi) Essential Oil Applied in Simulated Cream Cheese Packaging." Food Biophysics 18, no. 1 (2023): 107. https://doi.org/10.1007/s11483-022-09750-x.

MLA (9th ed.) Citation

Fontes, Milena Ramos Vaz, et al. "Antimicrobial Properties of PLA Membranes Loaded with Pink Pepper (Schinus Terebinthifolius Raddi) Essential Oil Applied in Simulated Cream Cheese Packaging." Food Biophysics, vol. 18, no. 1, 2023, p. 107, https://doi.org/10.1007/s11483-022-09750-x.