Subjects: FLAVONOIDES, POLISSACARÍDEOS, NANOPARTÍCULAS, SUPLEMENTOS DIETÉTICOS, PROTEÍNAS
ABNT
ROSALES, Thiecla Katiane Osvaldt. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds. 2022. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/. Acesso em: 23 ago. 2024.APA
Rosales, T. K. O. (2022). Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/NLM
Rosales TKO. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds [Internet]. 2022 ;[citado 2024 ago. 23 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/Vancouver
Rosales TKO. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability of phenolic compounds [Internet]. 2022 ;[citado 2024 ago. 23 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9131/tde-14102022-160404/