Effect of light and temperature on the stability of a microencapsulated paprika oleoresin (2004)
Source: iCEF9. Conference titles: International Congress on Engineering and Food. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, ADITIVOS ALIMENTARES, PROCESSAMENTO DE ALIMENTOS
ABNT
SANTOS, Andréa Barbosa e FÁVARO-TRINDADE, Carmen Silvia e GROSSO, Carlos Raimundo Ferreira. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. 2004, Anais.. Montpellier: IAEF, 2004. . Acesso em: 17 ago. 2024.APA
Santos, A. B., Fávaro-Trindade, C. S., & Grosso, C. R. F. (2004). Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. In iCEF9. Montpellier: IAEF.NLM
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 ago. 17 ]Vancouver
Santos AB, Fávaro-Trindade CS, Grosso CRF. Effect of light and temperature on the stability of a microencapsulated paprika oleoresin. iCEF9. 2004 ;[citado 2024 ago. 17 ]