Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)
- Authors:
- USP affiliated authors: GIOIELLI, LUIZ ANTONIO - FCF ; CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Subjects: FERRO; ÁCIDOS ASCÓRBICOS
- Language: Inglês
- Imprenta:
- Source:
- Título: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 47, suppl. 1, p. 17 res. FCF030, 2011
- Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 19 fev. 2026. , 2011 -
APA
Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 17 res. FCF030.[citado 2026 fev. 19 ] -
Vancouver
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 17 res. FCF030.[citado 2026 fev. 19 ] - Oxidation stability of brown and yellow flaxseed oils available at the market
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