Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

标题
Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology
作者
关键词
W/o nano-emulsions, Response Surface Methodology (RSM), Olive oil endogenous compounds, Extra virgin olive oil, Surface tension
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 89, Issue -, Pages 740-748
出版商
Elsevier BV
发表日期
2017-11-24
DOI
10.1016/j.lwt.2017.11.046

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