P. IGDYROVA; M. MAMMEDOVA. POSSIBILITIES OF OBTAINING NANOEMULSION USED TO IMPROVE THE BIOAVAILABILITY OF FOODS IN FOOD ENGINEERING. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, [S. l.], n. 68-3 (том 2), 2025. Disponível em: https://mpcareer-google.ru/index.php/journal/article/view/4230.. Acesso em: 27 oct. 2026.