Efficiency of the electrospraying technique in the encapsulation of lipid compounds applied to foods: a systematic review. Research, Society and Development, [S. l.], v. 10, n. 17, p. e128101724420, 2021. DOI: 10.33448/rsd-v10i17.24420. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/24420. Acesso em: 28 jun. 2025.