Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate (2018)
- Authors:
- Autor USP: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- Unidade: FZEA
- DOI: 10.1111/ijfs.13645
- Subjects: FILMES COMESTÍVEIS; BOLDO; NOZES; CASTANHA; LIPÍDEOS; BIOPOLÍMEROS
- Language: Inglês
- Imprenta:
- Publisher place: Chichester
- Date published: 2018
- Source:
- Título: International Journal of Food Science & Technology
- ISSN: 0950-5423
- Volume/Número/Paginação/Ano: v. 53, n. 3, p. 700-708, Mar. 2018
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
BONILLA LAGOS, Maria Jeannine e POLONI, Talita e SOBRAL, Paulo José do Amaral. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, v. 53, n. 3, p. 700-708, 2018Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13645. Acesso em: 15 abr. 2026. -
APA
Bonilla Lagos, M. J., Poloni, T., & Sobral, P. J. do A. (2018). Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, 53( 3), 700-708. doi:10.1111/ijfs.13645 -
NLM
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1111/ijfs.13645 -
Vancouver
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1111/ijfs.13645 - High speed homogenizer: influence of physical parameters on the production of nanoemulsions
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