Development and Characterization of Lipid-Based...

Food and Bioprocess Technology 2019 / 11

Development and Characterization of Lipid-Based Nanosystems: Effect of Interfacial Composition on Nanoemulsion Behavior

Silva, Hélder D., Cerqueira, Miguel A., Donsì, Francesco, Pinheiro, Ana C., Ferrari, Giovanna, Vicente, António A.
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Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-019-02372-1
Date:
November, 2019
File:
PDF, 1.59 MB
2019
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