Ghirro, L.C.; Rezende, S.; Ribeiro, A.S.; Rodrigues, N.; Carocho, M.; Pereira, J.A.; Barros, L.; Demczuk, B., Jr.; Barreiro, M.-F.; Santamaria-Echart, A.
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules 2022, 27, 1250.
https://doi.org/10.3390/molecules27041250
AMA Style
Ghirro LC, Rezende S, Ribeiro AS, Rodrigues N, Carocho M, Pereira JA, Barros L, Demczuk B Jr., Barreiro M-F, Santamaria-Echart A.
Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules. 2022; 27(4):1250.
https://doi.org/10.3390/molecules27041250
Chicago/Turabian Style
Ghirro, Larissa C., Stephany Rezende, Andreia S. Ribeiro, Nuno Rodrigues, Márcio Carocho, José Alberto Pereira, Lillian Barros, Bogdan Demczuk, Jr., Maria-Filomena Barreiro, and Arantzazu Santamaria-Echart.
2022. "Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives" Molecules 27, no. 4: 1250.
https://doi.org/10.3390/molecules27041250
APA Style
Ghirro, L. C., Rezende, S., Ribeiro, A. S., Rodrigues, N., Carocho, M., Pereira, J. A., Barros, L., Demczuk, B., Jr., Barreiro, M.-F., & Santamaria-Echart, A.
(2022). Pickering Emulsions Stabilized with Curcumin-Based Solid Dispersion Particles as Mayonnaise-like Food Sauce Alternatives. Molecules, 27(4), 1250.
https://doi.org/10.3390/molecules27041250
