Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging (2020)
- Authors:
- Autor USP: ACUNHA, TANIZE DOS SANTOS - FCFRP
- Unidade: FCFRP
- DOI: 10.1002/jsfa.10366
- Subjects: COMPOSTOS FENÓLICOS; ANTIOXIDANTES; MATE; EMBALAGENS DE ALIMENTOS
- Keywords: Zein; Fibers; Electrospinning; Phenolic compound; Antioxidant
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Journal of the Science of Food and Agriculture
- ISSN: 0022-5142
- Volume/Número/Paginação/Ano: v. 100, n. 8, p. 3341-3350, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
BRUNI, Graziella Pinheiro et al. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging. Journal of the Science of Food and Agriculture, v. 100, n. 8, p. 3341-3350, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10366. Acesso em: 08 jan. 2026. -
APA
Bruni, G. P., Acunha, T. dos S., Oliveira, J. P. de, Fonseca, L. M., Silva, F. T. da, Guimarães, V. M., & Zavareze, E. da R. (2020). Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging. Journal of the Science of Food and Agriculture, 100( 8), 3341-3350. doi:10.1002/jsfa.10366 -
NLM
Bruni GP, Acunha T dos S, Oliveira JP de, Fonseca LM, Silva FT da, Guimarães VM, Zavareze E da R. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 8): 3341-3350.[citado 2026 jan. 08 ] Available from: https://doi.org/10.1002/jsfa.10366 -
Vancouver
Bruni GP, Acunha T dos S, Oliveira JP de, Fonseca LM, Silva FT da, Guimarães VM, Zavareze E da R. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 8): 3341-3350.[citado 2026 jan. 08 ] Available from: https://doi.org/10.1002/jsfa.10366 - Cake of brown, black and red rice: influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds
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Informações sobre o DOI: 10.1002/jsfa.10366 (Fonte: oaDOI API)
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