01032naa a2200325 a 450000100080000000500110000800800410001902400550006010000200011524501780013526000090031365000130032265000180033565000230035365000200037665000220039665000110041865300230042965300250045265300190047765300170049665300210051365300220053465300210055665300140057770000180059170000190060970000270062877300510065521233722020-06-29       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodhyd.2019.1052442DOI1 aSOUZA, V. B. de  aMicroencapsulation by complex coacervation as a tool to protect bioactive compounds and to reduce astringency and strong flavor of vegetable extracts.h[electronic resource]  c2020  aCinnamon  aEncapsulation  aPhenolic compounds  aPolysaccharides  aProanthocyanidins  aCanela  aAnálise sensorial  aCompostos fenólicos  aEncapsulamento  aEstabilidade  aPolissacarídeos  aProantocianidinas  aSensory analysis  aStability1 aTHOMAZINI, M.1 aFURTADO, R. F.1 aFAVARO-TRINDADE, C. S.  tFood Hydrocolloids, 98, art. no. 105244, 2020.