Development of vegetable oil emulsions with lamellar liquid-crystalline structures (2011)
Source: Journal of Dispersion Science and Technology. Unidade: FCFRP
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), TECNOLOGIA FARMACÊUTICA
ABNT
SANTOS, Orlando D. H. et al. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology, v. 32, n. 3, p. 433-438, 2011Tradução . . Acesso em: 31 ago. 2024.APA
Santos, O. D. H., Morais, J. M., Andrade, F. F., Aguiar, T. A., & Rocha Filho, P. A. (2011). Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology, 32( 3), 433-438.NLM
Santos ODH, Morais JM, Andrade FF, Aguiar TA, Rocha Filho PA. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology. 2011 ; 32( 3): 433-438.[citado 2024 ago. 31 ]Vancouver
Santos ODH, Morais JM, Andrade FF, Aguiar TA, Rocha Filho PA. Development of vegetable oil emulsions with lamellar liquid-crystalline structures. Journal of Dispersion Science and Technology. 2011 ; 32( 3): 433-438.[citado 2024 ago. 31 ]