![](/img/cover-not-exists.png)
Optimization of olive oil based O/W nanoemulsions prepared through ultrasonic homogenization: A response surface methodology approach
Mehmood, Tahir, Ahmad, Asif, Ahmed, Anwaar, Ahmed, ZaheerVolume:
229
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.03.023
Date:
August, 2017
File:
PDF, 1.08 MB
english, 2017