Source: Processes. Unidade: FZEA
Subjects: ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES, SUBPRODUTOS COMO ALIMENTO, FLAVONOIDES, DESIDRATAÇÃO DE ALIMENTOS
ABNT
PINTO, Keithy Renata Domingos et al. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, v. 11, n. 2, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11020526. Acesso em: 09 dez. 2024.APA
Pinto, K. R. D., Tulini, F. L., Lapa-Guimarães, J. das G., Moraes, I. C. F., Ditchfield, C., Lima, C. G. de, et al. (2023). Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin. Processes, 11( 2), 1-11. doi:10.3390/pr11020526NLM
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 dez. 09 ] Available from: https://doi.org/10.3390/pr11020526Vancouver
Pinto KRD, Tulini FL, Lapa-Guimarães J das G, Moraes ICF, Ditchfield C, Lima CG de, Silva VL dos S, Favaro-Trindade CS. Production and evaluation of yogurt colored with anthocyanin-rich pigment prepared from jabuticaba (Myrciaria cauliflora Mart.) skin [Internet]. Processes. 2023 ; 11( 2): 1-11.[citado 2024 dez. 09 ] Available from: https://doi.org/10.3390/pr11020526