Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA C, ALIMENTOS PREPARADOS, TECNOLOGIA DE ALIMENTOS
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MATOS JUNIOR, Fernando Eustáquio de et al. Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling. LWT - Food Science and Technology, v. 75, p. 251-260, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.09.006. Acesso em: 31 out. 2024.APA
Matos Junior, F. E. de, Comunian, T. A., Thomazini, M., & Fávaro-Trindade, C. S. (2017). Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling. LWT - Food Science and Technology, 75, 251-260. doi:10.1016/j.lwt.2016.09.006NLM
Matos Junior FE de, Comunian TA, Thomazini M, Fávaro-Trindade CS. Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling [Internet]. LWT - Food Science and Technology. 2017 ; 75 251-260.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2016.09.006Vancouver
Matos Junior FE de, Comunian TA, Thomazini M, Fávaro-Trindade CS. Effect of feed preparation on the properties and stability of ascorbic acid microparticles produced by spray chilling [Internet]. LWT - Food Science and Technology. 2017 ; 75 251-260.[citado 2024 out. 31 ] Available from: https://doi.org/10.1016/j.lwt.2016.09.006
