Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit (2017)
- Authors:
- USP affiliated authors: TRINDADE, CARMEN SILVIA FAVARO - FZEA ; RODRIGUEZ, MARIA INES GENOVESE - FCF
- Unidades: FZEA; FCF
- DOI: 10.1111/1750-3841.13668
- Subjects: LIOFILIZAÇÃO; ALIMENTOS FUNCIONAIS; CAMU-CAMU; FRUTAS; ANTIOXIDANTES; PROANTOCIANIDINAS
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Food Science
- ISSN: 1750-3841
- Volume/Número/Paginação/Ano: v. 82, n. 5, p. 1083-1091, May 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
FUJITA, Alice et al. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, v. 82, n. 5, p. 1083-1091, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13668. Acesso em: 23 abr. 2024. -
APA
Fujita, A., Souza, V. B. de, Daza, L. D., Fávaro-Trindade, C. S., Granato, D., & Genovese, M. I. (2017). Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, 82( 5), 1083-1091. doi:10.1111/1750-3841.13668 -
NLM
Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1111/1750-3841.13668 -
Vancouver
Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1111/1750-3841.13668 - Avaliação de propriedades físicas, capacidade antioxidante e teor de proantocianidinas do pó de camu-camu (Myrciaria dubia) seco por atomização em diferentes condições
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Informações sobre o DOI: 10.1111/1750-3841.13668 (Fonte: oaDOI API)
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