Rubio, Fernanda Thaís Vieira; Haminiuk, Charles Windson Isidoro; Santos, Mayara Martins dos; Thomazini, Marcelo 
; Moraes, Izabel Cristina Freitas ; Martelli-Tosi, Milena ; Fávaro-Trindade, Carmen Silvia
Source: Food & Function. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, SECAGEM DE ALIMENTOS, SACCHAROMYCES
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RUBIO, Fernanda Thaís Vieira et al. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, v. 12, n. 19, p. 8946-8959, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1FO00708D. Acesso em: 02 nov. 2024.APA
Rubio, F. T. V., Haminiuk, C. W. I., Santos, M. M. dos, Thomazini, M., Moraes, I. C. F., Martelli-Tosi, M., & Fávaro-Trindade, C. S. (2021). Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt. Food & Function, 12( 19), 8946-8959. doi:10.1039/D1FO00708DNLM
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/D1FO00708DVancouver
Rubio FTV, Haminiuk CWI, Santos MM dos, Thomazini M, Moraes ICF, Martelli-Tosi M, Fávaro-Trindade CS. Development of natural pigments microencapsulated in waste yeast Saccharomyces cerevisiae using spray drying technology and their application in yogurt [Internet]. Food & Function. 2021 ; 12( 19): 8946-8959.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1039/D1FO00708D
