Use of nanoparticles and microparticles in the formation and stabilization of food emulsions
書誌事項
- 公開日
- 2012-03
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.tifs.2011.09.006
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Trends in Food Science & Technology
-
Trends in Food Science & Technology 24 (1), 4-12, 2012-03
Elsevier BV
