Vitamin C stability in acerola and camu-camu powder obtained by spray drying (2020)
- Authors:
- USP affiliated authors: VANIN, FERNANDA MARIA - FZEA ; CARVALHO, ROSEMARY APARECIDA DE - FZEA ; BORGES, JOSIANE GONÇALVES - FZEA ; GARCIA, VITOR AUGUSTO DOS SANTOS - FZEA
- Unidade: FZEA
- DOI: 10.1590/1981-6723.23719
- Subjects: VITAMINA C; ANTIOXIDANTES; ACEROLA; CAMU-CAMU
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Food Technology
- ISSN: 1981-6723
- Volume/Número/Paginação/Ano: v. 23, p. 1-13, art. e2019237, 2020
- Status:
- Artigo publicado em periódico de acesso aberto (Gold Open Access)
- Versão do Documento:
- Versão publicada (Published version)
- Acessar versão aberta:
-
ABNT
GARCIA, Vitor Augusto dos Santos et al. Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, v. 23, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.23719. Acesso em: 31 mar. 2026. -
APA
Garcia, V. A. dos S., Borges, J. G., Vanin, F. M., & Carvalho, R. A. de. (2020). Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, 23, 1-13. doi:10.1590/1981-6723.23719 -
NLM
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1590/1981-6723.23719 -
Vancouver
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1590/1981-6723.23719 - Orally disintegrating films based on gelatin and pregelatinized starch: new carriers of active compounds from acerola
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