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Artigo de periodico
Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite (2018)
Ayala Valencia, Germán; Luciano, Carla Giovana; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: International Journal of Biological Macromolecules. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, AMIDO, MANDIOCA, BIOPOLÍMEROS
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ABNT
AYALA VALENCIA, Germán et al. Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite. International Journal of Biological Macromolecules, v. 107, p. 1576-1583, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2017.10.031. Acesso em: 14 out. 2024.
APA
Ayala Valencia, G., Luciano, C. G., Lourenço, R. V., & Sobral, P. J. do A. (2018). Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite. International Journal of Biological Macromolecules, 107, 1576-1583. doi:10.1016/j.ijbiomac.2017.10.031
NLM
Ayala Valencia G, Luciano CG, Lourenço RV, Sobral PJ do A. Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite [Internet]. International Journal of Biological Macromolecules. 2018 ; 107 1576-1583.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.10.031
Vancouver
Ayala Valencia G, Luciano CG, Lourenço RV, Sobral PJ do A. Microstructure and physical properties of nano-biocomposite films based on cassava starch and laponite [Internet]. International Journal of Biological Macromolecules. 2018 ; 107 1576-1583.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.ijbiomac.2017.10.031
Tese (Doutorado)
Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada (2018)
Pérez Córdoba, Luis Jaime; Sobral, Paulo José do Amaral (Orientador)
Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, MORTADELA, VIDA-DE-PRATELEIRA
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ABNT
PÉREZ CÓRDOBA, Luis Jaime. Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada. 2018. Tese (Doutorado) – Universidade de São Paulo, Pirassununga, 2018. Disponível em: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-16102018-111227/. Acesso em: 14 out. 2024.
APA
Pérez Córdoba, L. J. (2018). Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada (Tese (Doutorado). Universidade de São Paulo, Pirassununga. Recuperado de http://www.teses.usp.br/teses/disponiveis/74/74132/tde-16102018-111227/
NLM
Pérez Córdoba LJ. Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada [Internet]. 2018 ;[citado 2024 out. 14 ] Available from: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-16102018-111227/
Vancouver
Pérez Córdoba LJ. Filmes à base de blenda gelatina-quitosana com agentes ativos nanoemulsificados: desenvolvimento, caracterização e aplicação na conservação de mortadela fatiada refrigerada [Internet]. 2018 ;[citado 2024 out. 14 ] Available from: http://www.teses.usp.br/teses/disponiveis/74/74132/tde-16102018-111227/
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 14 out. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Artigo de periodico
Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films (2018)
Bonilla Lagos, Maria Jeannine; Poloni, Talita; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, QUITOSANA, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
BONILLA LAGOS, Maria Jeannine et al. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, v. 23, p. 107-114, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.03.007. Acesso em: 14 out. 2024.
APA
Bonilla Lagos, M. J., Poloni, T., Lourenço, R. V., & Sobral, P. J. do A. (2018). Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, 23, 107-114. doi:10.1016/j.fbio.2018.03.007
NLM
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Vancouver
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Trabalho de evento-resumo
Influence of moisture in the proton conduction of Agar films studied by A.C. conductivity and time domain NMR (2018)
Callera, Bruna Pavan; Mattos, Ritamara Isis de; Souto, Sérgio Paulo Amaral; Tambelli, Caio Eduardo de Campos
Source: Proceedings. Conference titles: Brazilian MRS Meeting. Unidade: FZEA
Assunto: BIOPOLÍMEROS
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ABNT
CALLERA, Bruna Pavan et al. Influence of moisture in the proton conduction of Agar films studied by A.C. conductivity and time domain NMR. 2018, Anais.. Rio de Janeiro: Sociedade Brasileira de Pesquisa em Materiais - SBPMat, 2018. Disponível em: https://new.eventweb.com.br/specific-files/manuscripts/xviisbpmat/85_1523477155.pdf. Acesso em: 14 out. 2024.
APA
Callera, B. P., Mattos, R. I. de, Souto, S. P. A., & Tambelli, C. E. de C. (2018). Influence of moisture in the proton conduction of Agar films studied by A.C. conductivity and time domain NMR. In Proceedings. Rio de Janeiro: Sociedade Brasileira de Pesquisa em Materiais - SBPMat. Recuperado de https://new.eventweb.com.br/specific-files/manuscripts/xviisbpmat/85_1523477155.pdf
NLM
Callera BP, Mattos RI de, Souto SPA, Tambelli CE de C. Influence of moisture in the proton conduction of Agar films studied by A.C. conductivity and time domain NMR [Internet]. Proceedings. 2018 ;[citado 2024 out. 14 ] Available from: https://new.eventweb.com.br/specific-files/manuscripts/xviisbpmat/85_1523477155.pdf
Vancouver
Callera BP, Mattos RI de, Souto SPA, Tambelli CE de C. Influence of moisture in the proton conduction of Agar films studied by A.C. conductivity and time domain NMR [Internet]. Proceedings. 2018 ;[citado 2024 out. 14 ] Available from: https://new.eventweb.com.br/specific-files/manuscripts/xviisbpmat/85_1523477155.pdf
Trabalho de evento
Production of films based on chitosan and turmeric residue from supercritical extraction: application as coating of Arracacia Xanthorrhiza (2018)
Nandamudi, Vênnela; Gonçalves, Luanna Stefany Lima; Silva, Eric Keven; Tapia-Blacido, Delia Rita; Meireles, Maria Angela de Almeida; Martelli-Tosi, Milena
Source: Anais CBCTA. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidades: FFCLRP, FZEA
Subjects: FILMES COMESTÍVEIS, QUITOSANA, BIOPOLÍMEROS, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO
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ABNT
NANDAMUDI, Vênnela et al. Production of films based on chitosan and turmeric residue from supercritical extraction: application as coating of Arracacia Xanthorrhiza. 2018, Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos/SBCTA, 2018. Disponível em: http://icongresso.pauta.itarget.com.br/arquivos/trabalhos_completos/pauta/9/3814_01082018_162412.pdf. Acesso em: 14 out. 2024.
APA
Nandamudi, V., Gonçalves, L. S. L., Silva, E. K., Tapia-Blacido, D. R., Meireles, M. A. de A., & Martelli-Tosi, M. (2018). Production of films based on chitosan and turmeric residue from supercritical extraction: application as coating of Arracacia Xanthorrhiza. In Anais CBCTA. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos/SBCTA. Recuperado de http://icongresso.pauta.itarget.com.br/arquivos/trabalhos_completos/pauta/9/3814_01082018_162412.pdf
NLM
Nandamudi V, Gonçalves LSL, Silva EK, Tapia-Blacido DR, Meireles MA de A, Martelli-Tosi M. Production of films based on chitosan and turmeric residue from supercritical extraction: application as coating of Arracacia Xanthorrhiza [Internet]. Anais CBCTA. 2018 ;[citado 2024 out. 14 ] Available from: http://icongresso.pauta.itarget.com.br/arquivos/trabalhos_completos/pauta/9/3814_01082018_162412.pdf
Vancouver
Nandamudi V, Gonçalves LSL, Silva EK, Tapia-Blacido DR, Meireles MA de A, Martelli-Tosi M. Production of films based on chitosan and turmeric residue from supercritical extraction: application as coating of Arracacia Xanthorrhiza [Internet]. Anais CBCTA. 2018 ;[citado 2024 out. 14 ] Available from: http://icongresso.pauta.itarget.com.br/arquivos/trabalhos_completos/pauta/9/3814_01082018_162412.pdf
Artigo de periodico
Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity (2018)
Souza, Clitor Junior Fernandes de; Garcia Rojas, Edwin Elard; Fávaro-Trindade, Carmen Silvia
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: INTOLERÂNCIA À LACTOSE, ENGENHARIA DE ALIMENTOS, BIOPOLÍMEROS, ENZIMAS
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ABNT
SOUZA, Clitor Junior Fernandes de e GARCIA ROJAS, Edwin Elard e FÁVARO-TRINDADE, Carmen Silvia. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, v. 83, p. 88-96, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.04.044. Acesso em: 14 out. 2024.
APA
Souza, C. J. F. de, Garcia Rojas, E. E., & Fávaro-Trindade, C. S. (2018). Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity. Food Hydrocolloids, 83, 88-96. doi:10.1016/j.foodhyd.2018.04.044
NLM
Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044
Vancouver
Souza CJF de, Garcia Rojas EE, Fávaro-Trindade CS. Lactase (β-galactosidase) immobilization by complex formation: impact of biopolymers on enzyme activity [Internet]. Food Hydrocolloids. 2018 ; 83 88-96.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.04.044
Artigo de periodico
Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate (2018)
Bonilla Lagos, Maria Jeannine; Poloni, Talita; Sobral, Paulo José do Amaral
Source: International Journal of Food Science & Technology. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BOLDO, NOZES, CASTANHA, LIPÍDEOS, BIOPOLÍMEROS
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ABNT
BONILLA LAGOS, Maria Jeannine e POLONI, Talita e SOBRAL, Paulo José do Amaral. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, v. 53, n. 3, p. 700-708, 2018Tradução . . Disponível em: https://doi.org/10.1111/ijfs.13645. Acesso em: 14 out. 2024.
APA
Bonilla Lagos, M. J., Poloni, T., & Sobral, P. J. do A. (2018). Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate. International Journal of Food Science & Technology, 53( 3), 700-708. doi:10.1111/ijfs.13645
NLM
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2024 out. 14 ] Available from: https://doi.org/10.1111/ijfs.13645
Vancouver
Bonilla Lagos MJ, Poloni T, Sobral PJ do A. Active edible coatings with Boldo extract added and their application on nut products: reducing the oxidative rancidity rate [Internet]. International Journal of Food Science & Technology. 2018 ; 53( 3): 700-708.[citado 2024 out. 14 ] Available from: https://doi.org/10.1111/ijfs.13645
Artigo de periodico
Properties of films produced from blends of pectin and gluten (2018)
Sartori, Tanara; Feltre, Gabriela; Sobral, Paulo José do Amaral; Cunha, Rosiane Lopes da; Menegalli, Florencia Cecilia
Source: Food Packaging and Shelf Life. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
SARTORI, Tanara et al. Properties of films produced from blends of pectin and gluten. Food Packaging and Shelf Life, v. 18, p. 221-229, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fpsl.2018.11.007. Acesso em: 14 out. 2024.
APA
Sartori, T., Feltre, G., Sobral, P. J. do A., Cunha, R. L. da, & Menegalli, F. C. (2018). Properties of films produced from blends of pectin and gluten. Food Packaging and Shelf Life, 18, 221-229. doi:10.1016/j.fpsl.2018.11.007
NLM
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Properties of films produced from blends of pectin and gluten [Internet]. Food Packaging and Shelf Life. 2018 ; 18 221-229.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.007
Vancouver
Sartori T, Feltre G, Sobral PJ do A, Cunha RL da, Menegalli FC. Properties of films produced from blends of pectin and gluten [Internet]. Food Packaging and Shelf Life. 2018 ; 18 221-229.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.fpsl.2018.11.007
Artigo de periodico
Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: BIOPOLÍMEROS, MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS)
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ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, v. No 2018, p. 33-43, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.05.004. Acesso em: 14 out. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions. Journal of Food Engineering, No 2018, 33-43. doi:10.1016/j.jfoodeng.2018.05.004
NLM
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Vancouver
Dammak I, Sobral PJ do A. Effect of different biopolymers on the stability of hesperidin-encapsulating O/W emulsions [Internet]. Journal of Food Engineering. 2018 ; No 2018 33-43.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.05.004
Trabalho de evento-resumo
Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation (2018)
Souza, Clitor Junior Fernandes de; Comunian, Talita Aline; Fávaro-Trindade, Carmen Silvia
Source: Abstracts ICBC. Conference titles: International Congress on Bioactive Compounds. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS), BIOPOLÍMEROS, INTOLERÂNCIA À LACTOSE
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ABNT
SOUZA, Clitor Junior Fernandes de e COMUNIAN, Talita Aline e FÁVARO-TRINDADE, Carmen Silvia. Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation. 2018, Anais.. Campinas: Unicamp, 2018. Disponível em: https://proceedings.science/icbc-2018/papers/preparation--characterization-and-in-vitro-release-of----galactosidase-encapsulated-by-complex-coacervation. Acesso em: 14 out. 2024.
APA
Souza, C. J. F. de, Comunian, T. A., & Fávaro-Trindade, C. S. (2018). Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation. In Abstracts ICBC. Campinas: Unicamp. Recuperado de https://proceedings.science/icbc-2018/papers/preparation--characterization-and-in-vitro-release-of----galactosidase-encapsulated-by-complex-coacervation
NLM
Souza CJF de, Comunian TA, Fávaro-Trindade CS. Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 14 ] Available from: https://proceedings.science/icbc-2018/papers/preparation--characterization-and-in-vitro-release-of----galactosidase-encapsulated-by-complex-coacervation
Vancouver
Souza CJF de, Comunian TA, Fávaro-Trindade CS. Preparation, characterization and in vitro release of β-galactosidase encapsulated by complex coacervation [Internet]. Abstracts ICBC. 2018 ;[citado 2024 out. 14 ] Available from: https://proceedings.science/icbc-2018/papers/preparation--characterization-and-in-vitro-release-of----galactosidase-encapsulated-by-complex-coacervation
Trabalho de evento-resumo
The effects of plasticizer and acid on proton conduction in pectin films studied by AC conductivity and time-domain NMR (2018)
Mattos, Ritamara Isis de; Souto, Sérgio Paulo Amaral; Tambelli, Caio Eduardo de Campos
Source: Proceedings. Conference titles: Brazilian MRS Meeting. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, BIOPOLÍMEROS
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ABNT
MATTOS, Ritamara Isis de e SOUTO, Sérgio Paulo Amaral e TAMBELLI, Caio Eduardo de Campos. The effects of plasticizer and acid on proton conduction in pectin films studied by AC conductivity and time-domain NMR. 2018, Anais.. Rio de Janeiro: Sociedade Brasileira de Pesquisa em Materiais - SBPMat, 2018. Disponível em: https://www.eventweb.com.br/specific-files/manuscripts/xviisbpmat/86_1527802994.pdf. Acesso em: 14 out. 2024.
APA
Mattos, R. I. de, Souto, S. P. A., & Tambelli, C. E. de C. (2018). The effects of plasticizer and acid on proton conduction in pectin films studied by AC conductivity and time-domain NMR. In Proceedings. Rio de Janeiro: Sociedade Brasileira de Pesquisa em Materiais - SBPMat. Recuperado de https://www.eventweb.com.br/specific-files/manuscripts/xviisbpmat/86_1527802994.pdf
NLM
Mattos RI de, Souto SPA, Tambelli CE de C. The effects of plasticizer and acid on proton conduction in pectin films studied by AC conductivity and time-domain NMR [Internet]. Proceedings. 2018 ;[citado 2024 out. 14 ] Available from: https://www.eventweb.com.br/specific-files/manuscripts/xviisbpmat/86_1527802994.pdf
Vancouver
Mattos RI de, Souto SPA, Tambelli CE de C. The effects of plasticizer and acid on proton conduction in pectin films studied by AC conductivity and time-domain NMR [Internet]. Proceedings. 2018 ;[citado 2024 out. 14 ] Available from: https://www.eventweb.com.br/specific-files/manuscripts/xviisbpmat/86_1527802994.pdf
Artigo de periodico
Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds (2018)
Pérez Córdoba, Luis Jaime; Norton, Ian T.; Batchelor, Hannah K.; Gkatzionis, Konstantinos; Spyropoulos, Fotios; Sobral, Paulo José do Amaral
Source: Food Hydrocolloids. Unidade: FZEA
Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, GELATINA, QUITOSANA, EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, VIDA-DE-PRATELEIRA, EMBALAGENS DE ALIMENTOS
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ABNT
PÉREZ CÓRDOBA, Luis Jaime et al. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, v. 79, p. 544-559, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.12.012. Acesso em: 14 out. 2024.
APA
Pérez Córdoba, L. J., Norton, I. T., Batchelor, H. K., Gkatzionis, K., Spyropoulos, F., & Sobral, P. J. do A. (2018). Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds. Food Hydrocolloids, 79, 544-559. doi:10.1016/j.foodhyd.2017.12.012
NLM
Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012
Vancouver
Pérez Córdoba LJ, Norton IT, Batchelor HK, Gkatzionis K, Spyropoulos F, Sobral PJ do A. Physico-chemical, antimicrobial and antioxidant properties of gelatin-chitosan based films loaded with nanoemulsions encapsulating active compounds [Internet]. Food Hydrocolloids. 2018 ; 79 544-559.[citado 2024 out. 14 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.12.012

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