Subjects: BIOPOLÍMEROS, FILMES COMESTÍVEIS, PITANGA, SUBPRODUTOS AGRÍCOLAS, NANOCOMPOSITOS
ABNT
TESSARO, Larissa et al. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose. Foods, v. 13, n. 10, p. 1-20, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13101480. Acesso em: 17 out. 2024.APA
Tessaro, L., Pereira, A. G. R., Martelli-Tosi, M., & Sobral, P. J. do A. (2024). Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose. Foods, 13( 10), 1-20. doi:10.3390/foods13101480NLM
Tessaro L, Pereira AGR, Martelli-Tosi M, Sobral PJ do A. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose [Internet]. Foods. 2024 ; 13( 10): 1-20.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/foods13101480Vancouver
Tessaro L, Pereira AGR, Martelli-Tosi M, Sobral PJ do A. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose [Internet]. Foods. 2024 ; 13( 10): 1-20.[citado 2024 out. 17 ] Available from: https://doi.org/10.3390/foods13101480