Source: Food Research International. Unidade: FZEA
Subjects: VITAMINA C, MICROENCAPSULAÇÃO, ESPECTROSCOPIA INFRAVERMELHA
ABNT
COMUNIAN, Talita Aline et al. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, v. 52, n. 1, p. 373-379, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.03.028. Acesso em: 31 out. 2024.APA
Comunian, T. A., Thomazini, M., Alves, A. J. G., Matos Junior, F. E. de, Balieiro, J. C. de C., & Favaro-Trindade, C. S. (2013). Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release. Food Research International, 52( 1), 373-379. doi:10.1016/j.foodres.2013.03.028NLM
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028Vancouver
Comunian TA, Thomazini M, Alves AJG, Matos Junior FE de, Balieiro JC de C, Favaro-Trindade CS. Microencapsulation of ascorbic acid by complex coacervation: protection and controlled release [Internet]. Food Research International. 2013 ; 52( 1): 373-379.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.foodres.2013.03.028