Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions
Rabelo, Cezar A.S., Taarji, Noamane, Khalid, Nauman, Kobayashi, Isao, Nakajima, Mitsutoshi and Neves, Marcos A. 2018, Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions, Food research international, vol. 106, pp. 542-548, doi: 10.1016/j.foodres.2018.01.017.
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Formulation and characterization of water-in-oil nanoemulsions loaded with açaí berry anthocyanins: insights of degradation kinetics and stability evaluation of anthocyanins and nanoemulsions
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