Rios-Mera, Juan Dario 
; Saldaña Villa, Erick Manuel ; Ramírez, Yhosep; Auquiñivín, Erick A.; Alvim, Izabela Dutra; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: FIBRAS VEGETAIS, ÓLEOS ANIMAIS, PEIXES, PROTEÍNAS DE PLANTAS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, v. 116 art. 108555, p. 1-7, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108555. Acesso em: 12 maio 2024.APA
Rios-Mera, J. D., Saldaña Villa, E. M., Ramírez, Y., Auquiñivín, E. A., Alvim, I. D., & Contreras-Castillo, C. J. (2019). Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil. LWT - Food Science and Technology, 116 art. 108555, 1-7. doi:10.1016/j.lwt.2019.108555NLM
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555Vancouver
Rios-Mera JD, Saldaña Villa EM, Ramírez Y, Auquiñivín EA, Alvim ID, Contreras-Castillo CJ. Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil [Internet]. LWT - Food Science and Technology. 2019 ; 116 art. 108555 1-7.[citado 2024 maio 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.108555
