Source: Food Research International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ENGENHARIA DE ALIMENTOS
ABNT
SANTOS, Milla Gabriela dos et al. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, v. 66, p. 454-462, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.10.010. Acesso em: 20 ago. 2024.APA
Santos, M. G. dos, Carpinteiro, D. A., Thomazini, M., Rocha-Selmi, G. A., Cruz, A. G. da, Rodrigues, C. E. da C., & Fávaro-Trindade, C. S. (2014). Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum. Food Research International, 66, 454-462. doi:10.1016/j.foodres.2014.10.010NLM
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010Vancouver
Santos MG dos, Carpinteiro DA, Thomazini M, Rocha-Selmi GA, Cruz AG da, Rodrigues CE da C, Fávaro-Trindade CS. Coencapsulation of xylitol and menthol by double emulsion followed by complex coacervation and microcapsule application in chewing gum [Internet]. Food Research International. 2014 ; 66 454-462.[citado 2024 ago. 20 ] Available from: https://doi.org/10.1016/j.foodres.2014.10.010