Source: International Journal of Dairy Technology. Unidade: FZEA
Subjects: LATICÍNIOS, REOLOGIA, MICROENCAPSULAÇÃO, LATICÍNIOS
ABNT
CHAVES, Matheus Andrade et al. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, v. 74, n. 1, p. 107-117, 2021Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12729. Acesso em: 29 ago. 2024.APA
Chaves, M. A., Franckin, V., Sinigaglia-Coimbra, R., & Pinho, S. C. de. (2021). Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, 74( 1), 107-117. doi:10.1111/1471-0307.12729NLM
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 ago. 29 ] Available from: https://doi.org/10.1111/1471-0307.12729Vancouver
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 ago. 29 ] Available from: https://doi.org/10.1111/1471-0307.12729