TONTUL, İsmail. Use of Nanoemulsions in Encapsulation of Food Components. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 8, n. 1, p. 130–138, 2020. DOI: 10.24925/turjaf.v8i1.130-138.2877. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/2877. Acesso em: 3 may. 2024.