The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification
Ilić, Jelena D., Nikolovski, Branislava G., Petrović, Lidija B., Kojić, Predrag S., Lončarević, Ivana S., Petrović, Jovana S.Volume:
205
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2017.02.006
Date:
July, 2017
File:
PDF, 7.38 MB
english, 2017