Zawadzki, Sônia F., Camila A. Perussello, Priscila S. Müller, e Agnes de P. Scheer. “ENCAPSULATION EFFICIENCY AND THERMAL STABILITY OF ORANGE ESSENTIAL OIL MICROENCAPSULATED BY SPRAY DRYING AND BY COACERVATION”. Boletim do Centro de Pesquisa de Processamento de Alimentos 34, no. 1 (outubro 24, 2016). Acessado novembro 17, 2024. https://revistas.ufpr.br/alimentos/article/view/48992.