High speed homogenizer: influence of physical parameters on the production of nanoemulsions (2013)
- Authors:
- USP affiliated author: SOBRAL, PAULO JOSE DO AMARAL - FZEA
- School: FZEA
- Subjects: FÍSICA (PARÂMETROS); EMULSÕES (FORMAS FARMACÊUTICAS)
- Language: Inglês
- Imprenta:
- Place of publication: Olsztyn-Kortowo
- Date published: 2013
- Source:
- Título do periódico: Polish Journal of Food and Nutrition Sciences
- ISSN: 1230-0322
- Volume/Número/Paginação/Ano: v. 63, p. 31, res. OP-11, 2013
- Conference title: Conference Food and Structure and Functionality
-
ABNT
GALVÃO, Karen Cristine Santos e SOBRAL, Paulo José do Amaral e VICENTE, António Augusto Martins de Oliveira Soares. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. Olsztyn-Kortowo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. . Acesso em: 06 jul. 2022. , 2013 -
APA
Galvão, K. C. S., Sobral, P. J. do A., & Vicente, A. A. M. de O. S. (2013). High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. Olsztyn-Kortowo: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. -
NLM
Galvão KCS, Sobral PJ do A, Vicente AAM de OS. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. 2013 ; 63 31.[citado 2022 jul. 06 ] -
Vancouver
Galvão KCS, Sobral PJ do A, Vicente AAM de OS. High speed homogenizer: influence of physical parameters on the production of nanoemulsions. Polish Journal of Food and Nutrition Sciences. 2013 ; 63 31.[citado 2022 jul. 06 ] - Avanços na tecnologia de filmes comestíveis a base de proteínas de peixe
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