Liposomes vs. chitosomes: encapsulating food bioactives (2021)
Source: Trends in Food Science and Technology. Unidades: FFCLRP, FZEA
Subjects: ENCAPSULAMENTO ELETRÔNICO, QUITOSANA, ESTABILIDADE
ABNT
ESPOSTO, Bruno Stefani et al. Liposomes vs. chitosomes: encapsulating food bioactives. Trends in Food Science and Technology, v. 108, p. 40-48, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2020.12.003. Acesso em: 30 set. 2024.APA
Esposto, B. S., Jauregi, P., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2021). Liposomes vs. chitosomes: encapsulating food bioactives. Trends in Food Science and Technology, 108, 40-48. doi:10.1016/j.tifs.2020.12.003NLM
Esposto BS, Jauregi P, Tapia-Blacido DR, Martelli-Tosi M. Liposomes vs. chitosomes: encapsulating food bioactives [Internet]. Trends in Food Science and Technology. 2021 ; 108 40-48.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.tifs.2020.12.003Vancouver
Esposto BS, Jauregi P, Tapia-Blacido DR, Martelli-Tosi M. Liposomes vs. chitosomes: encapsulating food bioactives [Internet]. Trends in Food Science and Technology. 2021 ; 108 40-48.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.tifs.2020.12.003