Your browser doesn't support javascript.
loading
Recent advances on food-grade water-in-oil emulsions: Instability mechanism, fabrication, characterization, application, and research trends.
Hong, Xin; Zhao, Qiaoli; Liu, Yuanfa; Li, Jinwei.
Afiliação
  • Hong X; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Zhao Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Liu Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Crit Rev Food Sci Nutr ; 63(10): 1406-1436, 2023.
Article em En | MEDLINE | ID: mdl-34387517
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Tensoativos / Água Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Tensoativos / Água Idioma: En Ano de publicação: 2023 Tipo de documento: Article