SHEN, Jinyang et al. Enhancing stability and bioactivity of Chondrus ocellatus polyphenols through nanoparticle fabrication. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 359–369, 2024. DOI: 10.15586/ijfs.v36i4.2674. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2674. Acesso em: 25 jan. 2025.