Source: Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, LIPÍDEOS, ÓLEOS ESSENCIAIS
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SILVA, Janaina Costa da et al. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. Food Science and Technology, v. 34, n. 3, p. 532-538, 2014Tradução . . Disponível em: https://doi.org/10.1590/1678-457x.6359. Acesso em: 28 set. 2024.APA
Silva, J. C. da, Borrin, T. R., Ruy, P., Brito, T. C., Pinheiro, A. C., Vicente, A. A., & Pinho, S. C. de. (2014). Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin. Food Science and Technology, 34( 3), 532-538. doi:10.1590/1678-457x.6359NLM
Silva JC da, Borrin TR, Ruy P, Brito TC, Pinheiro AC, Vicente AA, Pinho SC de. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin [Internet]. Food Science and Technology. 2014 ; 34( 3): 532-538.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/1678-457x.6359Vancouver
Silva JC da, Borrin TR, Ruy P, Brito TC, Pinheiro AC, Vicente AA, Pinho SC de. Characterization, physicochemical stability, and evaluation of in vitro digestibility of solid lipid microparticles produced with palm kernel oil and tristearin [Internet]. Food Science and Technology. 2014 ; 34( 3): 532-538.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/1678-457x.6359
