Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study (2019)
- Authors:
- Autor USP: AUGUSTO, PEDRO ESTEVES DUARTE - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.ultsonch.2019.02.004
- Subjects: ULTRASSOM; SECAGEM DE ALIMENTOS; MICROENCAPSULAÇÃO; FERRO; CAROTENOIDES; NUTRIENTES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Ultrasonics Sonochemistry
- ISSN: 1350-4177
- Volume/Número/Paginação/Ano: online, p. 1-9, February 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: cc-by-nc-nd
-
ABNT
ROJAS, Meliza Lindsay e ALVIM, Izabela Dutra e AUGUSTO, Pedro Esteves Duarte. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, p. 1-9, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2019.02.004. Acesso em: 18 out. 2024. -
APA
Rojas, M. L., Alvim, I. D., & Augusto, P. E. D. (2019). Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study. Ultrasonics Sonochemistry, 1-9. doi:10.1016/j.ultsonch.2019.02.004 -
NLM
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004 -
Vancouver
Rojas ML, Alvim ID, Augusto PED. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: a prospective study [Internet]. Ultrasonics Sonochemistry. 2019 ; 1-9.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ultsonch.2019.02.004 - Contribuição ao entendimento do fenômeno de hidratação de grãos: caracterização, mecanismos, modelagem e melhoria
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Informações sobre o DOI: 10.1016/j.ultsonch.2019.02.004 (Fonte: oaDOI API)
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