Bispo, Núbia Fernandes, Hugo Calixto Fonseca, Bruna Ruas Santos Araújo, Claudia Regina Vieira, Érika Endo Alves, Maximiliano Soares Pinto, Fausto Makishi, e Janaína Teles de Faria. “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 (fevereiro 18, 2026). Acessado abril 30, 2026. https://www.fstjournal.com.br/revista/article/view/577.