PubAg

Main content area

MLA

Costa, Joana R, et al. "Enzymatic Production of Xylooligosaccharides From Brazilian Syrah Grape Pomace Flour: a Green Alternative to Conventional Methods for Adding Value to Agricultural By‐ Products." Journal of the science of food and agriculture, v. 99,.3 pp. 1250-1257. doi: 10.1002/jsfa.9297

APA

Costa, J. R, Tonon, R. V, Gottschalk, L. MF, Santiago, M. CP de A, Mellinger‐Silva, C., Pastrana, L., Pintado, M. M, & Cabral, L. MC. (2019). Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by‐ products. Journal of the science of food and agriculture, 99, 1250-1257. doi: 10.1002/jsfa.9297

Chicago

Costa, Joana R, Renata V Tonon, Leda MF Gottschalk, Manuela CP de A Santiago, Caroline Mellinger‐Silva, Lorenzo Pastrana, Maria M Pintado, and Lourdes MC Cabral. "Enzymatic production of xylooligosaccharides from Brazilian Syrah grape pomace flour: a green alternative to conventional methods for adding value to agricultural by‐ products" Journal of the science of food and agriculture 99, no. 3 (2019): 1250-1257. doi: 10.1002/jsfa.9297