Antioxidant activity of propolis microencapsulated by spray drying in salami (2010)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; TRINDADE, MARCO ANTONIO - FZEA
- Unidades: ESALQ; FZEA
- Subjects: MICROENCAPSULAÇÃO; ANTIOXIDANTES; PRÓPOLIS; SALAME; SECAGEM
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists
- Publisher place: Chicago
- Date published: 2010
- Source:
- Título do periódico: Book of Abstracts IFT
- Conference titles: IFT Annual Meeting & Food Expo
-
ABNT
CONTRERAS CASTILLO, Carmen Josefina et al. Antioxidant activity of propolis microencapsulated by spray drying in salami. 2010, Anais.. Chicago: Institute of Food Technologists, 2010. . Acesso em: 23 abr. 2024. -
APA
Contreras Castillo, C. J., Bernardi, S., Fávaro-Trindade, C. S., & Trindade, M. A. (2010). Antioxidant activity of propolis microencapsulated by spray drying in salami. In Book of Abstracts IFT. Chicago: Institute of Food Technologists. -
NLM
Contreras Castillo CJ, Bernardi S, Fávaro-Trindade CS, Trindade MA. Antioxidant activity of propolis microencapsulated by spray drying in salami. Book of Abstracts IFT. 2010 ;[citado 2024 abr. 23 ] -
Vancouver
Contreras Castillo CJ, Bernardi S, Fávaro-Trindade CS, Trindade MA. Antioxidant activity of propolis microencapsulated by spray drying in salami. Book of Abstracts IFT. 2010 ;[citado 2024 abr. 23 ] - Technological and stability parameters of mechanically separated meat from white layer and broiler breeder spent hens
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