López de Dicastillo, C.; Piña, C.; Garrido, L.; Arancibia, C.; Galotto, M.J.
Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles. Antioxidants 2019, 8, 464.
https://doi.org/10.3390/antiox8100464
AMA Style
López de Dicastillo C, Piña C, Garrido L, Arancibia C, Galotto MJ.
Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles. Antioxidants. 2019; 8(10):464.
https://doi.org/10.3390/antiox8100464
Chicago/Turabian Style
López de Dicastillo, Carol, Constanza Piña, Luan Garrido, Carla Arancibia, and María José Galotto.
2019. "Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles" Antioxidants 8, no. 10: 464.
https://doi.org/10.3390/antiox8100464
APA Style
López de Dicastillo, C., Piña, C., Garrido, L., Arancibia, C., & Galotto, M. J.
(2019). Enhancing Thermal Stability and Bioaccesibility of Açaí Fruit Polyphenols through Electrohydrodynamic Encapsulation into Zein Electrosprayed Particles. Antioxidants, 8(10), 464.
https://doi.org/10.3390/antiox8100464