Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation
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
Published in Food research international (01.02.2022)
Published in Food research international (01.02.2022)
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