Detalles del autor

Pinho, Samantha Cristina, <div><p>Laboratory of Encapsulation and Functional Foods, Department of Food Engineering, School of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Brazil</p></div>, Brasil

  • - Drying Products - Poster presentation
    Effect of phospholipid composition on the structure and physicochemical stability of proliposomes incorporating curcumin and cholecalciferol

Creative Commons License
Este trabajo está licenciado bajo Reconocimiento-NoComercial-SinObraDerivada 4.0 Internacional .

ISSN 2603-5855