Microencapsulation of pomegranate (Punica granatum L.) seed oil bycomplex coacervation: Development of a potential functional ingredient for food application.

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dc.contributorAndré M. M. Costa, UFRJ; Leticia K. Moretti, UFRJ; Grazieli Simões, UFRJ; Kelly A. Silva, UFF; Verônica Calado, UFRJ; RENATA VALERIANO TONON, CTAA; Alexandre G. Torres, UFRJ.
dc.creatorCOSTA, A. M. M.
dc.creatorMORETTI, L. K.
dc.creatorSIMÕES, G.
dc.creatorSILVA, K. A.
dc.creatorCALADO, V.
dc.creatorTONON, R. V.
dc.creatorTORRES, A. G.
dc.date2022-05-18T11:13:49Z
dc.date2022-05-18T11:13:49Z
dc.date2020-09-11
dc.date2020
dc.date.accessioned2026-06-30T23:10:26Z
dc.identifierLWT - Food Science and Technology, v. 131, 109519, 10 p., set. 2020.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1124888
dc.identifier.urihttp://hdl.handle.net/123456789/375765
dc.languageeng
dc.rightsopenAccess
dc.subjectFood technology
dc.titleMicroencapsulation of pomegranate (Punica granatum L.) seed oil bycomplex coacervation: Development of a potential functional ingredient for food application.
dc.typeArtigo de periódico

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Embrapa Agroindústria de Alimentos (CTAA)