Style de citation APA (7e éd.)

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.

Style de citation Chicago (17e éd.)

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

Style de citation MLA (8e éd.)

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.

Style de citation 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.