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Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization
Rave, Maria C., Echeverri, Juan D., Salamanca, Constain H.Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2019.109801
Date:
November, 2019
File:
PDF, 1.01 MB
english, 2019