APA (7th ed.) Citation

de Oliveira Almeida, M. J., da Silva Monteiro Wanderley, B. R., Duarte de Lima, N., Montibeller, L., Turnes Pasini Deolindo, C., Kleemann, C. R., . . . de Mello Castanho Amboni, R. D. (2026). Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in vitro Gastrointestinal Simulation. Journal of Culinary Science & Technology, 24(3), 492. https://doi.org/10.1080/15428052.2025.2520556

Chicago Style (17th ed.) Citation

de Oliveira Almeida, Maria Josikelvia, Bruna Rafaela da Silva Monteiro Wanderley, Natalia Duarte de Lima, Larissa Montibeller, Carolina Turnes Pasini Deolindo, Cristian Rafael Kleemann, Carlise Beddin Fritzen Freire, Cristiane Vieira Helm, and Renata Dias de Mello Castanho Amboni. "Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in Vitro Gastrointestinal Simulation." Journal of Culinary Science & Technology 24, no. 3 (2026): 492. https://doi.org/10.1080/15428052.2025.2520556.

MLA (9th ed.) Citation

de Oliveira Almeida, Maria Josikelvia, et al. "Influence of Particle Size Fractionation on Phenolic Composition and Antioxidant Activity of Pre-Gelatinized Whole Pinhão Nut Flour During in Vitro Gastrointestinal Simulation." Journal of Culinary Science & Technology, vol. 24, no. 3, 2026, p. 492, https://doi.org/10.1080/15428052.2025.2520556.