Teixeira, V. M. C., Silva, R. F. G. d., Gonçalves, O. H., Pereira, C., Barros, L., Ferreira, I. C., . . . Leimann, F. V. (2022). Chemometric approaches to evaluate the substitution of synthetic food dyes by natural compounds: The case of nanoencapsulated curcumin, spirulina, and hibiscus extracts.

Teixeira, Valéria Maria Costa, Roberta França Gomes da Silva, Odinei Hess Gonçalves, Carla Pereira, Lillian Barros, Isabel C.F.R Ferreira, Evandro Bona, and Fernanda Vitória Leimann. Chemometric Approaches to Evaluate the Substitution of Synthetic Food Dyes by Natural Compounds: The Case of Nanoencapsulated Curcumin, Spirulina, and Hibiscus Extracts. 2022.

Teixeira, Valéria Maria Costa, et al. Chemometric Approaches to Evaluate the Substitution of Synthetic Food Dyes by Natural Compounds: The Case of Nanoencapsulated Curcumin, Spirulina, and Hibiscus Extracts. 2022.