Available technologies on improving the stability of polyphenols in food processing (2021)
Source: Food Frontiers. Unidades: EERP, FCFRP
Subjects: SECAGEM, EMULSÕES (FORMAS FARMACÊUTICAS), NANOTECNOLOGIA, POLIFENÓIS
ABNT
CAO, Hui et al. Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, v. 2, n. 2, p. 109-139, 2021Tradução . . Disponível em: https://doi.org/10.1002/fft2.65. Acesso em: 18 ago. 2024.APA
Cao, H., Saroglu, O., Karadag, A., Diaconeasa, Z., Zoccatelli, G., Conte-Junior, C. A., et al. (2021). Available technologies on improving the stability of polyphenols in food processing. Food Frontiers, 2( 2), 109-139. doi:10.1002/fft2.65NLM
Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, Conte-Junior CA, Gonzalez-Aguilar GA, Ou J, Bai W, Zamarioli CM, Freitas LAP de, Shpigelman A, Campelo PH, Capanoglu E, Hii CL, Jafari SM, Qi Y, Liao P, Wang M, Zou L, Bourke P, Simal-Gandara J, Xiao J. Available technologies on improving the stability of polyphenols in food processing [Internet]. Food Frontiers. 2021 ; 2( 2): 109-139.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/fft2.65Vancouver
Cao H, Saroglu O, Karadag A, Diaconeasa Z, Zoccatelli G, Conte-Junior CA, Gonzalez-Aguilar GA, Ou J, Bai W, Zamarioli CM, Freitas LAP de, Shpigelman A, Campelo PH, Capanoglu E, Hii CL, Jafari SM, Qi Y, Liao P, Wang M, Zou L, Bourke P, Simal-Gandara J, Xiao J. Available technologies on improving the stability of polyphenols in food processing [Internet]. Food Frontiers. 2021 ; 2( 2): 109-139.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/fft2.65