EDRIS, A. . Development and characterization of ethanol-free spearmint essential oil nanoemulsion for food applications using the low energy technique. Grasas y Aceites, [S. l.], v. 72, n. 4, p. e431, 2021. DOI: 10.3989/gya.0666201. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1909. Acesso em: 16 apr. 2024.