YU, J.; JINGJING, Z.; HONGFEI, Z.; BOLIN, Z. MICROENCAPSULATION OF ELAEAGNUS MOLLIS OIL TO ENHANCE THE OXIDATION STABILITY OF POLYUNSATURATED FATTY ACIDS: THE INTERACTION BETWEEN FATTY ACIDS AND WALL MATERIALS. Italian Journal of Food Science, Singapore, v. 32, n. 1, 2020. DOI: 10.14674/IJFS-1583. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/1583. Acesso em: 4 oct. 2025.