Fonte: Food Hydrocolloids. Unidade: FZEA
Assuntos: MICROENCAPSULAÇÃO, CAMARÃO, GELATINA, CORANTES, PROCESSOS DE SEPARAÇÃO, QUÍMICA COLOIDAL
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GOMES-ESTACA, J. et al. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex. Food Hydrocolloids, v. 61, p. 155-162, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2016.05.005. Acesso em: 04 nov. 2024.APA
Gomes-Estaca, J., Comunian, T. A., Montero, P., Ferro-Furtado, R., & Fávaro-Trindade, C. S. (2016). Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex. Food Hydrocolloids, 61, 155-162. doi:10.1016/j.foodhyd.2016.05.005NLM
Gomes-Estaca J, Comunian TA, Montero P, Ferro-Furtado R, Fávaro-Trindade CS. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex [Internet]. Food Hydrocolloids. 2016 ; 61 155-162.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.05.005Vancouver
Gomes-Estaca J, Comunian TA, Montero P, Ferro-Furtado R, Fávaro-Trindade CS. Encapsulation of an astaxanthin-containing lipid extract from shrimp waste by complex coacervation using a novel gelatin-cashew gum complex [Internet]. Food Hydrocolloids. 2016 ; 61 155-162.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodhyd.2016.05.005
