Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants
Crossref DOI link: https://doi.org/10.1007/s11947-015-1668-8
Published Online: 2016-01-22
Published Print: 2016-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Polychniatou, Vasiliki
Tzia, Constantina
Text and Data Mining valid from 2016-01-22
