Vitamin C stability in acerola and camu-camu powder obtained by spray drying (2020)
Garcia, Vitor Augusto dos Santos 
; Borges, Josiane Gonçalves; Vanin, Fernanda Maria ; Carvalho, Rosemary Aparecida de
Fonte: Brazilian Journal of Food Technology. Unidade: FZEA
Assuntos: VITAMINA C, ANTIOXIDANTES, ACEROLA, CAMU-CAMU
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ABNT
GARCIA, Vitor Augusto dos Santos et al. Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, v. 23, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1590/1981-6723.23719. Acesso em: 01 out. 2024.APA
Garcia, V. A. dos S., Borges, J. G., Vanin, F. M., & Carvalho, R. A. de. (2020). Vitamin C stability in acerola and camu-camu powder obtained by spray drying. Brazilian Journal of Food Technology, 23, 1-13. doi:10.1590/1981-6723.23719NLM
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2024 out. 01 ] Available from: https://doi.org/10.1590/1981-6723.23719Vancouver
Garcia VA dos S, Borges JG, Vanin FM, Carvalho RA de. Vitamin C stability in acerola and camu-camu powder obtained by spray drying [Internet]. Brazilian Journal of Food Technology. 2020 ; 23 1-13.[citado 2024 out. 01 ] Available from: https://doi.org/10.1590/1981-6723.23719
