Fonte: Food Research International. Unidade: FZEA
Assuntos: VITAMINA C, ESTABILIDADE, MICROENCAPSULAÇÃO, CONGELAMENTO
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MATOS JUNIOR, Fernando Eustáquio de et al. Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing. Food Research International, v. 67, n. Ja 2015, p. 52-59, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.11.002. Acesso em: 05 nov. 2024.APA
Matos Junior, F. E. de, Di Sabatino, M., Passerini, N., Fávaro-Trindade, C. S., & Albertini, B. (2015). Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing. Food Research International, 67( Ja 2015), 52-59. doi:10.1016/j.foodres.2014.11.002NLM
Matos Junior FE de, Di Sabatino M, Passerini N, Fávaro-Trindade CS, Albertini B. Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing [Internet]. Food Research International. 2015 ; 67( Ja 2015): 52-59.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.002Vancouver
Matos Junior FE de, Di Sabatino M, Passerini N, Fávaro-Trindade CS, Albertini B. Development and characterization of solid lipid microparticles loaded with ascorbic acid and produced by spray congealing [Internet]. Food Research International. 2015 ; 67( Ja 2015): 52-59.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodres.2014.11.002
