00936naa a2200301 a 450000100080000000500110000800800410001902400520006010000200011224501290013226000090026165000160027065000240028665000180031065000170032865000180034565300230036365300270038665300270041365300190044065300210045970000190048070000170049970000150051670000190053170000170055077300670056721498692024-01-21       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.17113/ftb.60.03.22.73292DOI1 aSILVA, L. C. DA  aMethods of microencapsulation of vegetable oilbprinciples, stability and applications: a minireview.h[electronic resource]  c2022  aFatty acids  aOxidative stability  aVegetable oil  aÁcido Graxo  aÓleo Vegetal  aControlled release  aEstabilidade oxidativa  aLançamento controlado  aMicroparticles  aMicropartículas1 aCASTELO, R. M.1 aCHENG, H. N.1 aBISWAS, A.1 aFURTADO, R. F.1 aALVES, C. R.  tFood Technology & Biotechnologygv. 60, n. 3, Jul./Sept. 2022.