Source: Food Hydrocolloids. Unidade: FZEA
Subjects: ANTIOXIDANTES, EMBALAGENS DE ALIMENTOS, FILMES COMESTÍVEIS (PROPRIEDADES FÍSICAS)
ABNT
BITENCOURT, Camila Marques et al. Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films. Food Hydrocolloids, v. 40, p. 145-152, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2014.02.014. Acesso em: 23 jun. 2024.APA
Bitencourt, C. M., Fávaro-Trindade, C. S., Sobral, P. J. do A., & Carvalho, R. A. de. (2014). Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films. Food Hydrocolloids, 40, 145-152. doi:10.1016/j.foodhyd.2014.02.014NLM
Bitencourt CM, Fávaro-Trindade CS, Sobral PJ do A, Carvalho RA de. Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films [Internet]. Food Hydrocolloids. 2014 ; 40 145-152.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1016/j.foodhyd.2014.02.014Vancouver
Bitencourt CM, Fávaro-Trindade CS, Sobral PJ do A, Carvalho RA de. Gelatin-based films additivated with curcuma ethanol extract: antioxidant activity and physical properties of films [Internet]. Food Hydrocolloids. 2014 ; 40 145-152.[citado 2024 jun. 23 ] Available from: https://doi.org/10.1016/j.foodhyd.2014.02.014