YALÇINÖZ, Ş.; ERÇELEBI, E.; SOLANS, C.; TADROS, T. SCREENING OF EXTRA VIRGIN OLIVE OIL-IN-BITTER ORANGE JUICE (O/W) NANO-EMULSIONS STABILIZED WITH DIFFERENT FOOD-GRADE SURFACTANTS: A MODEL SYSTEM FOR NATURAL DAILY USE SALAD DRESSING. Italian Journal of Food Science, Singapore, v. 32, n. 4, 2020. DOI: 10.14674/IJFS.1910. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/1910. Acesso em: 13 jun. 2026.