Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid (2012)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidade: FZEA
- Subjects: MICROENCAPSULAÇÃO; VITAMINAS; ADITIVOS ALIMENTARES
- Language: Inglês
- Imprenta:
- Publisher: Institute of Food Technologists (IFT)
- Publisher place: Chicago
- Date published: 2012
- Source:
- Título: eBook of Abstracts
- Conference titles: IFT Annual Meeting + Food Expo (IFT12)
-
ABNT
COMUNIAN, Talita Aline et al. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. 2012, Anais.. Chicago: Institute of Food Technologists (IFT), 2012. . Acesso em: 21 jan. 2026. -
APA
Comunian, T. A., Thomazini, M., Matos Junior, F. E. de, Okuro, P. K., & Fávaro-Trindade, C. S. (2012). Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. In eBook of Abstracts. Chicago: Institute of Food Technologists (IFT). -
NLM
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2026 jan. 21 ] -
Vancouver
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2026 jan. 21 ] - Structural characterisation and cell viability of a spray dried probiotic yoghurt produced with goats' milk and Bifidobacterium animalis subsp. lactis (BI-07)
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