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Parte de monografia/livro
Microencapsulation of sweeteners (2015)
Fávaro-Trindade, Carmen Silvia; Rocha-Selmi, Glaucia Aguiar; Santos, Milla Gabriela dos
Source: Microencapsulation and microspheres for food applications. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FÁVARO-TRINDADE, Carmen Silvia e ROCHA-SELMI, Glaucia Aguiar e SANTOS, Milla Gabriela dos. Microencapsulation of sweeteners. Microencapsulation and microspheres for food applications. Tradução . Amsterdam: Academic Press, 2015. . . Acesso em: 18 nov. 2024.
APA
Fávaro-Trindade, C. S., Rocha-Selmi, G. A., & Santos, M. G. dos. (2015). Microencapsulation of sweeteners. In Microencapsulation and microspheres for food applications. Amsterdam: Academic Press.
NLM
Fávaro-Trindade CS, Rocha-Selmi GA, Santos MG dos. Microencapsulation of sweeteners. In: Microencapsulation and microspheres for food applications. Amsterdam: Academic Press; 2015. [citado 2024 nov. 18 ]
Vancouver
Fávaro-Trindade CS, Rocha-Selmi GA, Santos MG dos. Microencapsulation of sweeteners. In: Microencapsulation and microspheres for food applications. Amsterdam: Academic Press; 2015. [citado 2024 nov. 18 ]
Artigo de periodico
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness (2013)
Rocha-Selmi, Glaucia Aguiar; Bozza, Fernanda Tonche; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.114. Acesso em: 18 nov. 2024.
APA
Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139( 1-4), 72-78. doi:10.1016/j.foodchem.2013.01.114
NLM
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Vancouver
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Artigo de periodico
Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose (2013)
Rocha-Selmi, Glaucia Aguiar; Theodoro, Aline Cristina; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, v. 119, n. 1, p. 28-32, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2013.05.002. Acesso em: 18 nov. 2024.
APA
Rocha-Selmi, G. A., Theodoro, A. C., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose. Journal of Food Engineering, 119( 1), 28-32. doi:10.1016/j.jfoodeng.2013.05.002
NLM
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002
Vancouver
Rocha-Selmi GA, Theodoro AC, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Double emulsion stage prior to complex coacervation process for microencapsulation of sweetener sucralose [Internet]. Journal of Food Engineering. 2013 ; 119( 1): 28-32.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.jfoodeng.2013.05.002

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