Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio 
; Castro, Inar Alves de
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS
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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. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 07 nov. 2024.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. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808rNLM
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 [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1021/jf202808rVancouver
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 [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1021/jf202808r
