Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology

标题
Optimization of palm oil in water nano-emulsion with curcumin using microfluidizer and response surface methodology
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 96, Issue -, Pages 58-65
出版商
Elsevier BV
发表日期
2018-05-09
DOI
10.1016/j.lwt.2018.05.022

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