Effect of Emulsifier Type and Disruption Chamber Geometry on the Fabrication of Food Nanoemulsions by High Pressure Homogenization
Donsì, Francesco, Sessa, Mariarenata, Ferrari, GiovannaVolume:
51
Language:
english
Journal:
Industrial & Engineering Chemistry Research
DOI:
10.1021/ie2017898
Date:
June, 2012
File:
PDF, 4.64 MB
english, 2012