Source: eBook of Abstracts. Conference titles: IFT Annual Meeting + Food Expo (IFT12). Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINAS, ADITIVOS ALIMENTARES
ABNT
COMUNIAN, Talita Aline et al. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. 2012, Anais.. Chicago: Institute of Food Technologists (IFT), 2012. . Acesso em: 14 out. 2024.APA
Comunian, T. A., Thomazini, M., Matos Junior, F. E. de, Okuro, P. K., & Fávaro-Trindade, C. S. (2012). Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. In eBook of Abstracts. Chicago: Institute of Food Technologists (IFT).NLM
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2024 out. 14 ]Vancouver
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2024 out. 14 ]