Diana Patricia Vargas-Muñoz

Department of Food Engineering, School of Food Engineering, University of Campinas and Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA

Trabalhos (1)

Storage stability of 5-caffeoylquinic acid in powder cocona (Solanum sessiliflorum Dunal) encapsulated with maltodextrin and hydrolyzed collagen blends
Diana Patricia Vargas-Muñoz ¹
Luiza Andreza Neves de Oliveira ²
Letícia Cardoso ³
Helena Teixeira Godoy ³
Louise Emy Kurozawa ²
¹ Department of Food Engineering, School of Food Engineering, University of Campinas and Centro Agroforestal y Acuícola Arapaima, Putumayo Regional, SENA
² Department of Food Engineering, School of Food Engineering, University of Campinas
³ Department of Food Science, School of Food Engineering, University of Campinas
vol. 4, 2019 -
116982

3. Formulação e processamento de alimentos (FP)

Pôster

Co-autores (4)

Helena Teixeira Godoy
12 publicações

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Louise Emy Kurozawa
6 publicações

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Letícia Cardoso
2 publicações

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Luiza Andreza Neves de Oliveira
1 publicação

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SLACA

Anais do Simpósio Latino Americano de Ciências de Alimentos

Diana Patricia Vargas-Muñoz

Storage stability of 5-caffeoylquinic acid in powder cocona (Solanum sessiliflorum Dunal) encapsulated with maltodextrin and hydrolyzed collagen blends

Co-autores (4)

Helena Teixeira Godoy

Louise Emy Kurozawa

Letícia Cardoso

Luiza Andreza Neves de Oliveira

Discussões Científicas de Qualidade