Yukuyama, Megumi Nishitani; Oseliero Filho, Pedro Leonidas; Lobenberg, Raimar; Bou-Chacra, Nadia Araci 
; Araujo, Gabriel Lima Barros de ; Kato, Edna Tomiko Myiake; Oliveira , Cristiano Luis Pinto de
Fonte: Colloids and Surfaces A: Physicochemical and Engineering Aspects. Unidades: FCF, IF
Assuntos: ESPECTROSCOPIA RAMAN, ESPALHAMENTO DE RAIOS X A BAIXOS ÂNGULOS, MÉTODO DE MONTE CARLO
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YUKUYAMA, Megumi Nishitani et al. High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process. Colloids and Surfaces A: Physicochemical and Engineering Aspects, v. 554, p. 296-305, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfa.2018.06.023. Acesso em: 02 nov. 2024.APA
Yukuyama, M. N., Oseliero Filho, P. L., Lobenberg, R., Bou-Chacra, N. A., Araujo, G. L. B. de, Kato, E. T. M., & Oliveira , C. L. P. de. (2018). High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 554, 296-305. doi:10.1016/j.colsurfa.2018.06.023NLM
Yukuyama MN, Oseliero Filho PL, Lobenberg R, Bou-Chacra NA, Araujo GLB de, Kato ETM, Oliveira CLP de. High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2018 ; 554 296-305.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.06.023Vancouver
Yukuyama MN, Oseliero Filho PL, Lobenberg R, Bou-Chacra NA, Araujo GLB de, Kato ETM, Oliveira CLP de. High internal vegetable oil nanoemulsion: D-phase emulsification as a unique low energy process [Internet]. Colloids and Surfaces A: Physicochemical and Engineering Aspects. 2018 ; 554 296-305.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.colsurfa.2018.06.023
