Microencapsulation of xylitol by double emulsion followed by complex coacervation (2015)
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, AÇÚCAR
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SANTOS, Milla Gabriela dos et al. Microencapsulation of xylitol by double emulsion followed by complex coacervation. Food Chemistry, v. 171, p. 32-39, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.093. Acesso em: 18 nov. 2024.APA
Santos, M. G. dos, Bozza, F. T., Thomazini, M., & Fávaro-Trindade, C. S. (2015). Microencapsulation of xylitol by double emulsion followed by complex coacervation. Food Chemistry, 171, 32-39. doi:10.1016/j.foodchem.2014.08.093NLM
Santos MG dos, Bozza FT, Thomazini M, Fávaro-Trindade CS. Microencapsulation of xylitol by double emulsion followed by complex coacervation [Internet]. Food Chemistry. 2015 ; 171 32-39.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.093Vancouver
Santos MG dos, Bozza FT, Thomazini M, Fávaro-Trindade CS. Microencapsulation of xylitol by double emulsion followed by complex coacervation [Internet]. Food Chemistry. 2015 ; 171 32-39.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.093
