Enhancing encapsulation efficiency of food-grade double emulsions containing resveratrol or vitamin B12 by membrane emulsification

  1. Matos, M.
  2. Gutiérrez, G.
  3. Iglesias, O.
  4. Coca, J.
  5. Pazos, C.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2015

Alea: 166

Orrialdeak: 212-220

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2015.06.002 GOOGLE SCHOLAR
Datuen iturria: Scopus