Source: Food & Function. Unidades: FZEA, FMVZ
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, CASCAS (PLANTA), ABÓBORA, LEVEDURAS, SACCHAROMYCES, ENGENHARIA DE ALIMENTOS
ABNT
RUBIO, Fernanda Thaís Vieira et al. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, v. 13, n. 19, p. 10096-10109, 2022Tradução . . Disponível em: https://doi.org/10.1039/D2FO00759B. Acesso em: 10 out. 2024.APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, P. D. de F., Martelli-Tosi, M., Thomazini, M., Balieiro, J. C. de C., et al. (2022). Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels. Food & Function, 13( 19), 10096-10109. doi:10.1039/D2FO00759BNLM
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 out. 10 ] Available from: https://doi.org/10.1039/D2FO00759BVancouver
Rubio FTV, Haminiuk CWI, Santos PD de F, Martelli-Tosi M, Thomazini M, Balieiro JC de C, Makimori GYF, Favaro-Trindade CS. Investigation of brewer’s spent yeast as a bio-vehicle for encapsulation of natural colorants from pumpkin (Cucurbita moschata) peels [Internet]. Food & Function. 2022 ; 13( 19): 10096-10109.[citado 2024 out. 10 ] Available from: https://doi.org/10.1039/D2FO00759B