Luiza Andreza Neves de Oliveira | SLACA 2019 | Galoá Proceedings

Department of Food Engineering, School of Food Engineering, University of Campinas

Luiza Andreza Neves de Oliveira

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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. Formulation e processing of food (FP)

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Co-authors (4)