Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles
Matheus Pontes Martins Ivana Morais Geremias de Andrade; Leticia dos Santos Ferreira; Thais Carvalho Brito Oliveira; Samantha Cristina de Pinho
Food Science and Technology Campinas v. 41, n. 1, p. 74-81, 2021Campinas 2021
Localização: FZEA - Fac. Zoot. Eng. de Alimentos (PCD 2021 Tec )(Acessar)