Oro, C. E. D., Paroul, N., Mignoni, M. L., Zabot, G. L., Backes, G. T., Dallago, R. M., & Tres, M. V. (2023). Microencapsulation of Brazilian Cherokee blackberry extract by freeze-drying using maltodextrin, gum Arabic, and pectin as carrier materials. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(3), 255. https://doi.org/10.1177/10820132211068979
Chicago ZitierstilOro, Carolina E Demaman, Natalia Paroul, Marcelo L. Mignoni, Giovani L. Zabot, Geciane T. Backes, Rogério M. Dallago, und Marcus V. Tres. "Microencapsulation of Brazilian Cherokee Blackberry Extract by Freeze-drying Using Maltodextrin, Gum Arabic, and Pectin as Carrier Materials." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 3 (2023): 255. https://dx.doi.org/10.1177/10820132211068979.
MLA ZitierstilOro, Carolina E Demaman, et al. "Microencapsulation of Brazilian Cherokee Blackberry Extract by Freeze-drying Using Maltodextrin, Gum Arabic, and Pectin as Carrier Materials." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 3, 2023, p. 255.