Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

出版年份 2016 全文链接

标题

作者

关键词

Nanoemulsions, Essential oils, Droplet size, ζ-potential, Viscosity, Creaming index

出版物

Volume 52, Issue -, Pages 438-446

出版商

Elsevier BV

发表日期

2015-07-26

DOI

10.1016/j.foodhyd.2015.07.017

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