Influence of Surfactant and Processing Conditions in the Stability of Oil-In-Water Nanoemulsions

AuthID
 P-00G-NPE
3
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 167, Páginas: 89-98 (10)
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-84942295137
Wos: WOS:000362856400002
Source Identifiers
ISSN: 0260-8774
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