Source: Food Research International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA B12, ENGENHARIA DE ALIMENTOS
ABNT
MAZZOCATO, Marcella Chalella e THOMAZINI, Marcelo e FÁVARO-TRINDADE, Carmen Silvia. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, v. 126, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108663. Acesso em: 19 out. 2024.APA
Mazzocato, M. C., Thomazini, M., & Fávaro-Trindade, C. S. (2019). Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, 126, 1-11. doi:10.1016/j.foodres.2019.108663NLM
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663Vancouver
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663