Double emulsions as potential fat replacers with gallic...

Food Chemistry 2018 / 07 Vol. 253

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

Silva, Wladimir, Torres-Gatica, María Fernanda, Oyarzun-Ampuero, Felipe, Silva-Weiss, Andrea, Robert, Paz, Cofrades, Susana, Giménez, Begoña
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Volume:
253
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.01.128
Date:
July, 2018
File:
PDF, 521 KB
english, 2018
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