Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties

标题
Sodium caseinate stabilized clove oil nanoemulsion: Physicochemical properties
作者
关键词
Clove oil, Sodium caseinate, Pectin, Homogenization, Nanoemulsion, Morphology
出版物
JOURNAL OF FOOD ENGINEERING
Volume 212, Issue -, Pages 38-46
出版商
Elsevier BV
发表日期
2017-05-12
DOI
10.1016/j.jfoodeng.2017.05.006

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