Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid (2023)
- Authors:
- USP affiliated authors: TOSI, MILENA MARTELLI - FZEA ; TRINDADE, CARMEN SILVIA FAVARO - FZEA ; JOSÉ, JULIA CRISTINA - FZEA ; SOARES, BEATRIZ CALIMAN - FZEA ; COSTA, TATIELLY DE JESUS - FZEA
- Unidade: FZEA
- Subjects: LIOFILIZAÇÃO; MICROENCAPSULAÇÃO; SACCHAROMYCES; VITAMINA C
- Language: Inglês
- Imprenta:
- Publisher: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo
- Publisher place: Pirassununga
- Date published: 2023
- Source:
- Título: Caderno de Resumos
- Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos
-
ABNT
JOSÉ, Julia Cristina et al. Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid. 2023, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2023. Disponível em: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view. Acesso em: 04 dez. 2025. -
APA
José, J. C., Soares, B. C., Costa, T. de J., Martelli-Tosi, M., & Favaro-Trindade, C. S. (2023). Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view -
NLM
José JC, Soares BC, Costa T de J, Martelli-Tosi M, Favaro-Trindade CS. Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid [Internet]. Caderno de Resumos. 2023 ;[citado 2025 dez. 04 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view -
Vancouver
José JC, Soares BC, Costa T de J, Martelli-Tosi M, Favaro-Trindade CS. Characterization and stability study of brewer’s spent yeast enriched with ascorbic acid [Internet]. Caderno de Resumos. 2023 ;[citado 2025 dez. 04 ] Available from: https://drive.google.com/file/d/1QWGMtQ82ffMeOJwVi0zP9gcG_s9A9E4z/view - Brewer's residual yeast impregnated with vitamins: release profile, permeability and evaluation of anti-inflammatory property
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