Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation
| Autor: | Somacal, Simara, Somacal, Sabrina, Pinto, Vandré Sonza, de Deus, Cassandra, Vendruscolo, Raquel Guidetti, de Almeida, Tielle Moraes, Wager, Roger, Mazutti, Márcio Antônio, de Menezes, Cristiano Ragagnin |
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| Zdroj: | In Food Research International February 2022 152 |
| Databáze: | ScienceDirect |
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