Source: Food and Bioproducts Processing. Unidades: FZEA, FMVZ
Subjects: UVA, BAGAÇOS, ATOMIZAÇÃO, PIGMENTOS
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ABNT
SOUZA, Volnei Brito de et al. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, v. 93, p. 39-50, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2013.11.001. Acesso em: 04 out. 2024.APA
Souza, V. B. de, Thomazini, M., Balieiro, J. C. de C., & Fávaro-Trindade, C. S. (2015). Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca). Food and Bioproducts Processing, 93, 39-50. doi:10.1016/j.fbp.2013.11.001NLM
Souza VB de, Thomazini M, Balieiro JC de C, Fávaro-Trindade CS. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) [Internet]. Food and Bioproducts Processing. 2015 ; 93 39-50.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.fbp.2013.11.001Vancouver
Souza VB de, Thomazini M, Balieiro JC de C, Fávaro-Trindade CS. Effect of spray drying on the physicochemical properties and color stability of the powdered pigment obtained from vinification byproducts of the Bordo grape (Vitis labrusca) [Internet]. Food and Bioproducts Processing. 2015 ; 93 39-50.[citado 2024 out. 04 ] Available from: https://doi.org/10.1016/j.fbp.2013.11.001
