Development of vegetable oil emulsions with lamellar liquid-crystalline structures

Development of vegetable oil emulsions with lamellar liquid-crystalline structures (2011)

Authors:
Autor USP: ROCHA FILHO, PEDRO ALVES DA - FCFRP
Unidade: FCFRP
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS); TECNOLOGIA FARMACÊUTICA
Language: Inglês
Imprenta:
- Publisher place: Philadelphia
- Date published: 2011
Source:
- Título do periódico: Journal of Dispersion Science and Technology
- ISSN: 0193-2691
- Volume/Número/Paginação/Ano: v. 32, n. 3, p. 433-438, 2011

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ABNT

SANTOS, Orlando D. H. et al. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology, v. 32, n. 3, p. 433-438, 2011Tradução . . Acesso em: 24 abr. 2024.
APA

Santos, O. D. H., Morais, J. M., Andrade, F. F., Aguiar, T. A., & Rocha Filho, P. A. (2011). Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology, 32( 3), 433-438.
NLM

Santos ODH, Morais JM, Andrade FF, Aguiar TA, Rocha Filho PA. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology. 2011 ; 32( 3): 433-438.[citado 2024 abr. 24 ]
Vancouver

Santos ODH, Morais JM, Andrade FF, Aguiar TA, Rocha Filho PA. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology. 2011 ; 32( 3): 433-438.[citado 2024 abr. 24 ]