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Bispo, N.F., Fonseca , H.C., Araújo , B.R.S., Vieira , C.R., Alves , Érika E., Pinto, M.S., Makishi , F. e Faria, J.T. de 2026. Propolis microencapsulation by complex coacervation using whey protein and gum arabic: An approach to the assessment of the stability and controlled release of phenolic compounds. Food Science and Technology. 46, (fev. 2026). DOI:https://doi.org/10.5327/fst.577.