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Development and incorporation of nanoemulsions in food:
Antonio de Jesus Cenobio-Galindo
;
Rafael G. Campos-Montiel
;
Rubén Jiménez-Alvarado
...
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/614. , 2019
Link:
https://doaj.org/article/d31a00b05f2b4c53a52efd334a1e9..
RT Journal T1
Development and incorporation of nanoemulsions in food
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:d31a00b05f2b4c53a52efd334a1e942a&Exemplar=1&LAN=DE A1 Antonio de Jesus Cenobio-Galindo A1 Rafael G. Campos-Montiel A1 Rubén Jiménez-Alvarado A1 Isaac Almaraz-Buendía A1 Gabriela Medina-Pérez A1 Fabián Fernández-Luqueño PB ISEKI_Food Association (IFA) YR 2019 K1 shelf life K1 antimicrobial K1 essential oils K1 encapsulation K1 Food processing and manufacture K1 TP368-456 JF https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/614 LK http://dx.doi.org/https://doaj.org/article/d31a00b05f2b4c53a52efd334a1e942a DO https://doaj.org/article/d31a00b05f2b4c53a52efd334a1e942a SF ELIB - SuUB Bremen
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