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Development of W/O emulsion for encapsulation of "Pitanga" ..:
Larissa TESSARO
;
Milena MARTELLI-TOSI
;
Paulo José do Amaral SOBRAL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005026219&tlng=en. , 2021
Link:
https://doi.org/10.1590/fst.65320
RT Journal T1 <Title>Development of W/O emulsion for encapsulation of "Pitanga" (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:a4f920d5b3044a4f882bc8f254f14505&Exemplar=1&LAN=DE A1 Larissa TESSARO A1 Milena MARTELLI-TOSI A1 Paulo José do Amaral SOBRAL PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 plant extract K1 hydroethanolic solvent K1 microencapsulation K1 colloidal system K1 viscosity K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005026219&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/fst.65320 DO https://doi.org/10.1590/fst.65320 SF ELIB - SuUB Bremen
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