Fonte: Brazilian Journal of Pharmaceutical Sciences. Nome do evento: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Assuntos: HOMOGENEIZAÇÃO, NANOTECNOLOGIA, EMULSÕES (FORMAS FARMACÊUTICAS)
ABNT
YUKUYAMA, Megumi Nishitani e BOU-CHACRA, Nadia Araci. Optimization of olive oil nanoemulsion using high and low energy process: high pressure homogenization and d-phase emulsification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 28 jul. 2024. , 2017APA
Yukuyama, M. N., & Bou-Chacra, N. A. (2017). Optimization of olive oil nanoemulsion using high and low energy process: high pressure homogenization and d-phase emulsification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.NLM
Yukuyama MN, Bou-Chacra NA. Optimization of olive oil nanoemulsion using high and low energy process: high pressure homogenization and d-phase emulsification. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 22 res. FCF039.[citado 2024 jul. 28 ]Vancouver
Yukuyama MN, Bou-Chacra NA. Optimization of olive oil nanoemulsion using high and low energy process: high pressure homogenization and d-phase emulsification. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 22 res. FCF039.[citado 2024 jul. 28 ]