Long-term stability of food-grade nanoemulsions from high...

Food Hydrocolloids 2016 / 01 Vol. 52

Long-term stability of food-grade nanoemulsions from high methoxyl pectin containing essential oils

Guerra-Rosas, María Inés, Morales-Castro, Juliana, Ochoa-Martínez, Luz Araceli, Salvia-Trujillo, Laura, Martín-Belloso, Olga
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Volume:
52
Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2015.07.017
Date:
January, 2016
File:
PDF, 1.30 MB
english, 2016
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