Costa, Tatielly de Jesus 
; Thomazini, Marcelo ; José, Julia Cristina ; Brexó, Ramon Peres; Tosi, Milena Martelli ; Favaro-Trindade, Carmen Silvia
Source: Food Research International. Unidades: FZEA, Interunidades em Sistemas Integrados em Alimentos
Subjects: ALIMENTOS FUNCIONAIS, CERVEJA, RESÍDUOS, VITAMINA D, LEVEDURAS, SECAGEM DE ALIMENTOS
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COSTA, Tatielly de Jesus et al. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process. Food Research International, v. 191, p. 1-9, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114677. Acesso em: 27 nov. 2025.APA
Costa, T. de J., Thomazini, M., José, J. C., Brexó, R. P., Tosi, M. M., & Favaro-Trindade, C. S. (2024). Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process. Food Research International, 191, 1-9. doi:10.1016/j.foodres.2024.114677NLM
Costa T de J, Thomazini M, José JC, Brexó RP, Tosi MM, Favaro-Trindade CS. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process [Internet]. Food Research International. 2024 ; 191 1-9.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodres.2024.114677Vancouver
Costa T de J, Thomazini M, José JC, Brexó RP, Tosi MM, Favaro-Trindade CS. Impact of plasmolysis process on the enrichment of brewer’s spent yeast biomass with vitamin D3 by biosorption followed by spray-drying process [Internet]. Food Research International. 2024 ; 191 1-9.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodres.2024.114677
