Protection of echium oil by microencapsulation with phenolic compounds (2016)
Source: Food Research International. Unidades: FZEA, FCF
Subjects: MICROENCAPSULAÇÃO, ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, ENGENHARIA DE ALIMENTOS
ABNT
COMUNIAN, Talita Aline et al. Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, v. 88, p. 114-121, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.03.008. Acesso em: 23 maio 2024.APA
Comunian, T. A., Boillon, M. R. G., Thomazini, M., Nogueira, M. S., Castro, I. A. de, & Fávaro-Trindade, C. S. (2016). Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, 88, 114-121. doi:10.1016/j.foodres.2016.03.008NLM
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008Vancouver
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008