Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin

标题
Influence of non-ionic emulsifier type on the stability of cinnamaldehyde nanoemulsions: A comparison of polysorbate 80 and hydrophobically modified inulin
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 258, Issue -, Pages 237-244
出版商
Elsevier BV
发表日期
2018-03-20
DOI
10.1016/j.foodchem.2018.03.078

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