Artigo de periodico

Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes (2019)

• Authors:
  • Comunian, Talita Aline
  • Favaro, Luisa F
  • Thomazini, Marcelo
  • Pallone, Eliria Maria de Jesus Agnolon
  • Sobral, Paulo José do Amaral
  • Castro, Inar Alves de
  • Fávaro-Trindade, Carmen Silvia
• USP affiliated authors: THOMAZINI, MARCELO - FZEA ; PALLONE, ELIRIA MARIA DE JESUS AGNOLON - FZEA ; SOBRAL, PAULO JOSE DO AMARAL - FZEA ; ERGER, INAR CASTRO - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
• Unidades: FZEA; FCF
• DOI: 10.1007/s13197-019-03576-1
• Subjects: ÁCIDOS GRAXOS OMEGA 3; COMPOSTOS FENÓLICOS; GOMAS E RESINAS; OXIDAÇÃO
• Agências de fomento:
  • Financiado pela FAPESP
• Language: Inglês
• Imprenta:
  • Publisher place: New Delhi
  • Date published: 2019
• Source:
  • Título: Journal of Food Science and Technology
  • ISSN: 0022-1155
  • Volume/Número/Paginação/Ano: v. 56, n. 3, p. 1155-1164, 2019


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• ABNT

  COMUNIAN, Talita Aline et al. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, v. 56, n. 3, p. 1155-1164, 2019Tradução . . Disponível em: https://doi.org/10.1007/s13197-019-03576-1. Acesso em: 31 mar. 2026.

• APA

  Comunian, T. A., Favaro, L. F., Thomazini, M., Pallone, E. M. de J. A., Sobral, P. J. do A., Castro, I. A. de, & Fávaro-Trindade, C. S. (2019). Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, 56( 3), 1155-1164. doi:10.1007/s13197-019-03576-1

• NLM

  Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1007/s13197-019-03576-1

• Vancouver

  Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1007/s13197-019-03576-1

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