Source: Food Hydrocolloids. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PROBIÓTICOS, LACTOBACILLUS, TECNOLOGIA DE ALIMENTOS
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SILVA, Marluci Palazzolli et al. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, v. 83, p. 109-117, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2018.05.001. Acesso em: 16 nov. 2024.APA
Silva, M. P., Tulini, F. L., Matos Junior, F. E. de, Oliveira, M. G., Thomazini, M., & Fávaro-Trindade, C. S. (2018). Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions. Food Hydrocolloids, 83, 109-117. doi:10.1016/j.foodhyd.2018.05.001NLM
Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001Vancouver
Silva MP, Tulini FL, Matos Junior FE de, Oliveira MG, Thomazini M, Fávaro-Trindade CS. Application of spray chilling and electrostatic interaction to produce lipid microparticles loaded with probiotics as an alternative to improve resistance under stress conditions [Internet]. Food Hydrocolloids. 2018 ; 83 109-117.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodhyd.2018.05.001
