Rosales, Thiecla Katiane Osvaldt 
; Silva, Fábio Fernando Alves da ; Gonzalez Rivera, Andy ; Bernardes, Emerson Soares ; Fabi, João Paulo
Source: Book of Abstracts. Conference titles: International Conference on Food Digestion/ICFD. Unidades: IPEN, FCF
Subjects: LISOZIMAS, FÍSICO-QUÍMICA
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption. 2024, Anais.. Porto: INFOGEST, 2024. Disponível em: https://www.icfd2024.com/c%C3%B3pia-news. Acesso em: 14 nov. 2024.APA
Rosales, T. K. O., Silva, F. F. A. da, Gonzalez Rivera, A., Bernardes, E. S., & Fabi, J. P. (2024). Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption. In Book of Abstracts. Porto: INFOGEST. Recuperado de https://www.icfd2024.com/c%C3%B3pia-newsNLM
Rosales TKO, Silva FFA da, Gonzalez Rivera A, Bernardes ES, Fabi JP. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption [Internet]. Book of Abstracts. 2024 ;[citado 2024 nov. 14 ] Available from: https://www.icfd2024.com/c%C3%B3pia-newsVancouver
Rosales TKO, Silva FFA da, Gonzalez Rivera A, Bernardes ES, Fabi JP. Nanoencapsulation of anthocyanins based on pectin and lysozyme: a new technological approach to increase the physicochemical stability, bioaccessibility and absorption [Internet]. Book of Abstracts. 2024 ;[citado 2024 nov. 14 ] Available from: https://www.icfd2024.com/c%C3%B3pia-news
