SHAMS, N.; SAHARI, M. A. Nanoemulsions: Preparation, Structure, Functional Properties and their Antimicrobial Effects. Applied Food Biotechnology, [S. l.], v. 3, n. 3, p. 138–149, 2016. DOI: 10.22037/afb.v3i3.11773. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/11773. Acesso em: 19 jul. 2024.