Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 51, Issue 22, Pages 7606-7618

出版商

American Chemical Society (ACS)

发表日期

2011-10-22

DOI

10.1021/ie2017898

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