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Lemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method

contributor authorDan Su
contributor authorQixin Zhong
date accessioned2020-03-13T16:49:33Z
date available2020-03-13T16:49:33Z
date issued2016
identifier other7j6XTRlTw_WNbYFyb4z50WU6INa9CGqxk93Vf0yfkXk4aSiyK7.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1365998?show=full
formatgeneral
languageEnglish
titleLemon oil nanoemulsions fabricated with sodium caseinate and Tween 20 using phase inversion temperature method
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid10092687
identifier doi10.1016/j.jfoodeng.2015.10.040
journal titleJournal of Food Engineering
coverageAcademic
pages214-221
journal volume171
filesize1246960
citations0


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