APA (7th ed.) Citation

TFF, d. S., AD, M., TCL, d. S., ECE, C., MR, d. M., JT, F., & HT, G. (2017). Optimization of the Preparation Conditions of Yerba Mate tea Beverage to Maximize Chlorogenic Acids Extraction. Plant foods for human nutrition (Dordrecht, Netherlands), 72(2), 219. https://doi.org/10.1007/s11130-017-0613-6

Chicago Style (17th ed.) Citation

TFF, da Silveira, Meinhart AD, de Souza TCL, Cunha ECE, de Moraes MR, Filho JT, and Godoy HT. "Optimization of the Preparation Conditions of Yerba Mate Tea Beverage to Maximize Chlorogenic Acids Extraction." Plant Foods for Human Nutrition (Dordrecht, Netherlands) 72, no. 2 (2017): 219. https://doi.org/10.1007/s11130-017-0613-6.

MLA (9th ed.) Citation

TFF, da Silveira, et al. "Optimization of the Preparation Conditions of Yerba Mate Tea Beverage to Maximize Chlorogenic Acids Extraction." Plant Foods for Human Nutrition (Dordrecht, Netherlands), vol. 72, no. 2, 2017, p. 219, https://doi.org/10.1007/s11130-017-0613-6.