Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: LIPOSSOMOS, IOGURTE, ANTIOXIDANTES, MICROENCAPSULAÇÃO
ABNT
TONIAZZO, Taíse et al. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt. LWT - Food Science and Technology, v. 59, n. 2, p. 1265-1273, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2014.05.021. Acesso em: 19 set. 2024.APA
Toniazzo, T., Berbel, I. F., Fávaro-Trindade, C. S., Moraes, I. C. F., & Pinho, S. C. de. (2014). β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt. LWT - Food Science and Technology, 59( 2), 1265-1273. doi:10.1016/j.lwt.2014.05.021NLM
Toniazzo T, Berbel IF, Fávaro-Trindade CS, Moraes ICF, Pinho SC de. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1265-1273.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.021Vancouver
Toniazzo T, Berbel IF, Fávaro-Trindade CS, Moraes ICF, Pinho SC de. β-carotene-loaded liposome dispersions stabilized with xanthan and guar gums: physico-chemical stability and feasibility of application in yogurt [Internet]. LWT - Food Science and Technology. 2014 ; 59( 2): 1265-1273.[citado 2024 set. 19 ] Available from: https://doi.org/10.1016/j.lwt.2014.05.021