Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace (2014)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; SILVA, EDSON ROBERTO DA - FZEA ; RODRIGUEZ, MARIA INES GENOVESE - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FZEA; FCF
- DOI: 10.1016/j.foodchem.2014.05.049
- Subjects: PIGMENTOS VEGETAIS; MICROENCAPSULAÇÃO; MICROBIOLOGIA DE ALIMENTOS; ALIMENTOS FUNCIONAIS
- Language: Inglês
- Imprenta:
- Publisher place: Oxford [England]
- Date published: 2014
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 164, p. 380-386, 2014
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SOUZA, Volnei Brito de et al. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, v. 164, p. 380-386, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.05.049. Acesso em: 13 fev. 2026. -
APA
Souza, V. B. de, Fujita, A., Thomazini, M., Silva, E. R. da, Lucon Júnior, J. F., Genovese, M. I., & Fávaro-Trindade, C. S. (2014). Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, 164, 380-386. doi:10.1016/j.foodchem.2014.05.049 -
NLM
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049 -
Vancouver
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049 - Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties
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Informações sobre o DOI: 10.1016/j.foodchem.2014.05.049 (Fonte: oaDOI API)
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