D. Pando Et Al. , "Resveratrol entrapped niosomes as yoghurt additive," FOOD CHEMISTRY , vol.170, pp.281-287, 2015
Pando, D. Et Al. 2015. Resveratrol entrapped niosomes as yoghurt additive. FOOD CHEMISTRY , vol.170 , 281-287.
Pando, D., Beltran, M., Gerone, I., Matos, M., & Pazos, C., (2015). Resveratrol entrapped niosomes as yoghurt additive. FOOD CHEMISTRY , vol.170, 281-287.
Pando, D. Et Al. "Resveratrol entrapped niosomes as yoghurt additive," FOOD CHEMISTRY , vol.170, 281-287, 2015
Pando, D. Et Al. "Resveratrol entrapped niosomes as yoghurt additive." FOOD CHEMISTRY , vol.170, pp.281-287, 2015
Pando, D. Et Al. (2015) . "Resveratrol entrapped niosomes as yoghurt additive." FOOD CHEMISTRY , vol.170, pp.281-287.
@article{article, author={D. Pando Et Al. }, title={Resveratrol entrapped niosomes as yoghurt additive}, journal={FOOD CHEMISTRY}, year=2015, pages={281-287} }