[Other]
Encapsulation of carotenoids produced by Sporidiobolus salmonicolor by freeze-drying technique: evaluation of physicochemical properties, stability during storage, and application potential in food
Gayeski, L., Griep, P., Fischer, B. et al.
Encapsulation of carotenoids produced by Sporidiobolus salmonicolor by freeze-drying technique: evaluation of physicochemical properties, stability during storage, and application potential in food.
Food Measure
18, 4514–4527 (2024). https://doi.org/10.1007/s11694-024-02511-z