Source: Food Chemistry. Unidades: FZEA, FCF
Subjects: MICROENCAPSULAÇÃO, ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, ALGINATOS
ABNT
COMUNIAN, Talita Aline et al. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chemistry, v. 252, p. 277-284, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.01.121. Acesso em: 17 out. 2024.APA
Comunian, T. A., Nogueira, M. S., Scolaro, B., Thomazini, M., Ferro-Furtado, R., Castro, I. A. de, & Fávaro-Trindade, C. S. (2018). Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers. Food Chemistry, 252, 277-284. doi:10.1016/j.foodchem.2018.01.121NLM
Comunian TA, Nogueira MS, Scolaro B, Thomazini M, Ferro-Furtado R, Castro IA de, Fávaro-Trindade CS. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers [Internet]. Food Chemistry. 2018 ; 252 277-284.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2018.01.121Vancouver
Comunian TA, Nogueira MS, Scolaro B, Thomazini M, Ferro-Furtado R, Castro IA de, Fávaro-Trindade CS. Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers [Internet]. Food Chemistry. 2018 ; 252 277-284.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2018.01.121