Temperature and Emulsifier Concentration Effects on Gallic Acid Distribution in a Model Food Emulsion

AuthID
 P-002-C3B
5
Author(s)
Tipo de Documento
Article
Year published
2012
Publicado
in JOURNAL OF COLLOID AND INTERFACE SCIENCE, ISSN: 0021-9797
Volume: 370, Número: 1, Páginas: 73-79 (7)
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Scopus®
Crossref®37
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Publication Identifiers
Pubmed: 22284574
SCOPUS: 2-s2.0-84856520290
Wos: WOS:000300459900011
Source Identifiers
ISSN: 0021-9797
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