Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions

标题
Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions
作者
关键词
-
出版物
Annual Review of Food Science and Technology
Volume 9, Issue 1, Pages 551-587
出版商
Annual Reviews
发表日期
2018-01-20
DOI
10.1146/annurev-food-030117-012405

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started