@article{article4988c209,
title   = {Physico-chemical stability and in vitro digestibility of beta-carotene-loaded lipid nanoparticles of cupuacu butter (Theobroma grandiflorum) produced by the phase inversion temperature (PIT) method},
author = {Gomes, Graziela Veiga de Lara and Sola, Mirella Roberta and Marostegan, Luís Fernando Paulatti and Jange, Camila Garcia and Cazado, Camila Pinheiro Silva and Pinheiro, Ana C. and Vicente, António A. and Pinho, Samantha Cristina de},
year = {2017},
doi = {10.1016/j.jfoodeng.2016.08.001},
journal   = {Journal of Food Engineering}
}