Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract (2019)
- Authors:
- USP affiliated authors: THOMAZINI, MARCELO - FZEA ; RODRIGUEZ, MARIA INES GENOVESE - FCF ; TRINDADE, CARMEN SILVIA FAVARO - FZEA
- Unidades: FZEA; FCF
- DOI: 10.1016/j.foodres.2019.04.055
- Subjects: MICROENCAPSULAÇÃO; COMPOSTOS FENÓLICOS; GUARANÁ
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 123, p. 144-152, Sept. 2019
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
SILVA, Marluci Palazzolli da et al. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Research International, v. 123, p. 144-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.055. Acesso em: 14 fev. 2026. -
APA
Silva, M. P. da, Thomazini, M., Holkem, A. T., Pinho, L. S., Genovese, M. I., & Fávaro-Trindade, C. S. (2019). Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Research International, 123, 144-152. doi:10.1016/j.foodres.2019.04.055 -
NLM
Silva MP da, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract [Internet]. Food Research International. 2019 ; 123 144-152.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.055 -
Vancouver
Silva MP da, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract [Internet]. Food Research International. 2019 ; 123 144-152.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.055 - Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides
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Informações sobre o DOI: 10.1016/j.foodres.2019.04.055 (Fonte: oaDOI API)
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