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Relationship between HLB Number and Predominant Destabiliza..:
Santos García, Jenifer
;
Alfaro Rodríguez, María Carmen
;
Vega, Lili
.
This research was funded by the FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía (Programa Operativo FEDER 2014-2020, project reference: US-1380760); and the Ramón y Cajal contracts (Reference: RYC2021-033481-I).. , 2023
Link:
https://hdl.handle.net/20.500.12412/4563
RT Journal T1 <Title>Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftunivloyola:oai:repositorio.uloyola.es:20.500.12412_4563&Exemplar=1&LAN=DE A1 Santos García, Jenifer A1 Alfaro Rodríguez, María Carmen A1 Vega, Lili A1 Muñoz, José YR 2023 K1 Microfluidization K1 Lemon essential oil K1 HLB number K1 Food emulsions JF This research was funded by the FEDER/Consejería de Transformación Económica, Industria, Conocimiento, y Universidades de la Junta de Andalucía (Programa Operativo FEDER 2014-2020, project reference: US-1380760); and the Ramón y Cajal contracts (Reference: RYC2021-033481-I). LK http://dx.doi.org/https://hdl.handle.net/20.500.12412/4563 DO https://hdl.handle.net/20.500.12412/4563 SF ELIB - SuUB Bremen
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