Source: LWT- Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS), FLAVONOIDES, CARNES E DERIVADOS, ANTIOXIDANTES
ABNT
DE CARLI, Cynthia e MORAES-LOVISON, Marília e PINHO, Samantha Cristina de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, v. 98, p. 154-161, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.08.037. Acesso em: 30 set. 2024.APA
De Carli, C., Moraes-Lovison, M., & Pinho, S. C. de. (2018). Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, 98, 154-161. doi:10.1016/j.lwt.2018.08.037NLM
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037Vancouver
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037