BISPO, N. F.; FONSECA , H. C.; ARAÚJO , B. R. S.; VIEIRA , C. R.; ALVES , Érika E.; PINTO, M. S.; MAKISHI , F.; FARIA, J. T. de. 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, Campinas, Brasil, v. 46, 2026. DOI: 10.5327/fst.577. Disponível em: https://www.fstjournal.com.br/revista/article/view/577. Acesso em: 30 abr. 2026.