01139naa a2200325 a 450000100080000000500110000800800410001902400550006010000230011524502030013826000090034165000240035065000110037465000240038565000090040965300220041865300270044065300420046765300390050970000210054870000250056970000200059470000240061470000230063870000240066170000190068570000250070470000230072977300610075221231182020-06-28       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodres.2020.1090472DOI1 aOLIVEIRA, W. Q. de  aComplex coacervates of cashew gum and gelatin as carriers of green coffee oilbThe effect ofmicrocapsule application on the rheological and sensorial quality of a fruit juice.h[electronic resource]  c2020  aBioactive compounds  aJuices  aOxidative stability  aSuco  aComposto bioativo  aEstabilidade oxidativa  aLiberação gastrointestinal simulada  aSimulated gastrointestinal release1 aWURLITZER, N. J.1 aARAÚJO, A. W. D. O.1 aCOMUNIAN, T. A.1 aBASTOS, M. do S. R.1 aOLIVEIRA, A. L. de1 aMAGALHAES, H. C. R.1 aRIBEIRO, H. L.1 aFIGUEIREDO, R. W. de1 aSOUSA, P. H. M. de  tFood Research International, 131, art. no. 109047, 2020.