Optimizing ecapsulation of active compounds of carrot by-product in TPP-chitosomes (2024)
Malagutti, Elisa 
; Pinho, Sabrina Guarda Botelho; Thomazini, Marcelo ; Tapia-Blacido, Delia Rita ; Tosi, Milena Martelli
Source: Foods. Unidades: FZEA, FFCLRP
Subjects: ENCAPSULAMENTO ELETRÔNICO, QUITOSANA, CENOURA, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALAGUTTI, Elisa et al. Optimizing ecapsulation of active compounds of carrot by-product in TPP-chitosomes. Foods, v. 13, n. 16, p. 1-16, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13162604. Acesso em: 09 fev. 2026.APA
Malagutti, E., Pinho, S. G. B., Thomazini, M., Tapia-Blacido, D. R., & Tosi, M. M. (2024). Optimizing ecapsulation of active compounds of carrot by-product in TPP-chitosomes. Foods, 13( 16), 1-16. doi:10.3390/foods13162604NLM
Malagutti E, Pinho SGB, Thomazini M, Tapia-Blacido DR, Tosi MM. Optimizing ecapsulation of active compounds of carrot by-product in TPP-chitosomes [Internet]. Foods. 2024 ; 13( 16): 1-16.[citado 2026 fev. 09 ] Available from: https://doi.org/10.3390/foods13162604Vancouver
Malagutti E, Pinho SGB, Thomazini M, Tapia-Blacido DR, Tosi MM. Optimizing ecapsulation of active compounds of carrot by-product in TPP-chitosomes [Internet]. Foods. 2024 ; 13( 16): 1-16.[citado 2026 fev. 09 ] Available from: https://doi.org/10.3390/foods13162604
