Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments (2020)
- Authors:
- USP affiliated authors: TOSI, MILENA MARTELLI - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; RUBIO, FERNANDA THAÍS VIEIRA - FZEA ; SILVA, MARLUCI PALAZZOLLI DA - FZEA
- Unidade: FZEA
- DOI: 10.1016/j.foodres.2020.109470
- Subjects: FERMENTOS; SECAGEM; SACCHAROMYCES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v. 136, art. 109470, p. 1-11, oct. 2020
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
RUBIO, Fernanda Thaís Vieira et al. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, v. 136, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109470. Acesso em: 27 dez. 2025. -
APA
Rubio, F. T. V., Haminiuk, C. W. I., Martelli-Tosi, M., Silva, M. P. da, Makimori, G. Y. F., & Fávaro-Trindade, C. S. (2020). Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments. Food Research International, 136, 1-11. doi:10.1016/j.foodres.2020.109470 -
NLM
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470 -
Vancouver
Rubio FTV, Haminiuk CWI, Martelli-Tosi M, Silva MP da, Makimori GYF, Fávaro-Trindade CS. Utilization of grape pomaces and brewery waste Saccharomyces cerevisiae for the production of bio-based microencapsulated pigments [Internet]. Food Research International. 2020 ; 136 1-11.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.foodres.2020.109470 - Artificial dyes: health risks, environmental concerns, and the rise of natural alternatives
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Informações sobre o DOI: 10.1016/j.foodres.2020.109470 (Fonte: oaDOI API)
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