Cita APA (7a ed.)

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.

Cita Chicago Style (17a ed.)

OLIVEIRA, W. Q. DE, A. W. DE O. ARAÚJO, N. J. WURLITZER, M. do S. R. BASTOS, R. F. FURTADO, y 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.

Cita MLA (8a ed.)

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.

Cita IICA/CATIE

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.