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  1. 1
    Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars

    Stability study of bioactive compounds from yerba mate extract encapsulated by ionic gelation and application of microparticles in fruit and cereal bars von Budin, Ana Caroline, Wensing, Cristiane Silvano, Vianna Cruz, Carla Léa, Gomes Ruffi, Cristiane Rodrigues, Garcia, Aline Oliveira, Moura, Sílvia Cristina Sobottka Rolim de

    Veröffentlicht in Food science & technology

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  2. 2
    Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying

    Stability of yerba mate extract, evaluation of its microencapsulation by ionic gelation and fluidized bed drying von Budin, Ana Caroline, Takano, Leonardo Vinícius, Alvim, Izabela D., de Moura, Sílvia C.S.R.

    Veröffentlicht in Heliyon

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