Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying use of heated and unheated whey protein isolates as emulsifiers

Talita Aline Comunian Marluci Palazzolli da Silva; Izabel Cristina Freitas Moraes; Carmen Silvia Fávaro-Trindade

Food Research International Oxford v. 130, art. 108901, p. 1-8, Apr. 2020

Oxford 2020

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2020 Red )(Acessar)