ENCAPSULAÇÃO DE ÓLEO ESSENCIAL DE TOMILHO PARA AUMENTO DA ATIVIDADE ANTIMICROBIANA

Nathalia Dias Gonçalves(Universidade Estadual de Campinas (UNICAMP)), Camila Delarmelina(Universidade Estadual de Campinas (UNICAMP)), Marta Cristina Teixeira Duarte(Hospital de São José), Adilson Sartoratto(Universidade Estadual de Campinas (UNICAMP)), Ana Silvia Prata(Universidade Estadual de Campinas (UNICAMP))
Simpósio de Alimentos e Nutrição
May 20, 2017
10.17648/sian-2017-60702
Cited by 0

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