Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification

Published 2016 View Full Article

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Title
Influence of surfactant type and thermal cycling on formation and stability of flavor oil emulsions fabricated by spontaneous emulsification
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 296-301
Publisher
Elsevier BV
Online
2016-08-16
DOI
10.1016/j.foodres.2016.08.011

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