APA (7th ed.) Citation

OLIVEIRA, W. Q. D., ARAÚJO, A. W. D. O., WURLITZER, N. J., BASTOS, M. d. S. R., FURTADO, R. F., & WILLIARA QUEIROZ DE OLIVEIRA, U. F. d. C. D. d. E. d. A. A. W. D. O. A. (2019). Effect of the reaction volume on the formation of microparticles of the pequi oil (Caryocar coriaceum Wittm.) by complex coacervation.

Chicago Style (17th ed.) Citation

OLIVEIRA, W. Q. DE, A. W. DE O. ARAÚJO, N. J. WURLITZER, M. do S. R. BASTOS, R. F. FURTADO, and Universidade Federal do Ceará. Departamento de Engenharia de Alimentos; ANTONIO WILLIAN DE OLIVEIRA ARAÚJO WILLIARA QUEIROZ DE OLIVEIRA. Effect of the Reaction Volume on the Formation of Microparticles of the Pequi Oil (Caryocar Coriaceum Wittm.) by Complex Coacervation. 2019.

MLA (8th ed.) Citation

OLIVEIRA, W. Q. DE, et al. Effect of the Reaction Volume on the Formation of Microparticles of the Pequi Oil (Caryocar Coriaceum Wittm.) by Complex Coacervation. 2019.

IICA/CATIE Citation

OLIVEIRA, W. Q. D., ARAÚJO, A. W. D. O., WURLITZER, N. J., BASTOS, M. d. S. R., FURTADO, R. F., ; WILLIARA QUEIROZ DE OLIVEIRA, U. F. d. C. D. d. E. d. A. A. W. D. O. A. 2019. Effect of the reaction volume on the formation of microparticles of the pequi oil (Caryocar coriaceum Wittm.) by complex coacervation.