YARI, S.; NASIRPOUR, A.; FATHI, M. Effect of Polymer Concentration and Acidification Time on Olive Oil Microcapsules Obtained by Complex Coacervation. Applied Food Biotechnology, [S. l.], v. 3, n. 1, p. 53–58, 2016. DOI: 10.22037/afb.v3i1.10226. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/10226. Acesso em: 24 apr. 2024.