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December 27, 2022Food Research InternationalOpen Access

Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques

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Authors

SSSamuel Henrique Gomes de SáMMMarcella Chalella MazzocatoASAna Sofia Martelli Chaib Saliba

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Sá et al. (2022) studied this question.

synapsesocial.com/papers/6aa435a75b75cc9dd9c97bd5https://doi.org/10.1016/j.foodres.2022.112423
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