Curcumin nanoemulsions stabilized with natural plant-based emulsifiers (2021)
Dammak, Ilyes 
; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: EMULSIFICANTES, PECTINA, ACÁCIA, MICROENCAPSULAÇÃO, EMBALAGENS DE ALIMENTOS
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DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, v. 43, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2021.101335. Acesso em: 02 jan. 2026.APA
Dammak, I., & Sobral, P. J. do A. (2021). Curcumin nanoemulsions stabilized with natural plant-based emulsifiers. Food Bioscience, 43, 1-9. doi:10.1016/j.fbio.2021.101335NLM
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2026 jan. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335Vancouver
Dammak I, Sobral PJ do A. Curcumin nanoemulsions stabilized with natural plant-based emulsifiers [Internet]. Food Bioscience. 2021 ; 43 1-9.[citado 2026 jan. 02 ] Available from: https://doi.org/10.1016/j.fbio.2021.101335
