Accepted Manuscript Assessment of the Encapsulation Effect of Phenolic Compounds from spirulina sp. leb-18 on their Antifusarium Activities Fernanda Arnhold Pagnussatt, Vânia Rodrigues de Lima, Cristiana Lima Dora, Jorge Alberto Vieira Costa, JeanLuc Putaux, Eliana Badiale-Furlong PII: S0308-8146(16)30787-7 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.05.098 Reference: FOCH 19247 To appear in: Food Chemistry Received Date: 16 January 2015 Revised Date: 14 May 2016 Accepted Date: 16 May 2016 Please cite this article as: Pagnussatt, F.A., Lima, V.R.d., Dora, C.L., Costa, J.A.V., Putaux, J., Badiale-Furlong, E., Assessment of the Encapsulation Effect of Phenolic Compounds from spirulina sp. leb-18 on their Antifusarium Activities, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem.2016.05.098 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.