Rosales, Thiecla Katiane Osvaldt 
; Fabi, João Paulo
Source: Advances in Chemical Engineering. Unidade: FCF
Subjects: BIODISPONIBILIDADE, POLISSACARÍDEOS
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ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, v. 62, p. 215-256, 2023Tradução . . Disponível em: https://doi.org/10.1016/bs.ache.2023.08.001. Acesso em: 13 fev. 2026.APA
Rosales, T. K. O., & Fabi, J. P. (2023). Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, 62, 215-256. doi:10.1016/bs.ache.2023.08.001NLM
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001Vancouver
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2026 fev. 13 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001
