Spontaneous Formation of Flavor Oil Emulsions by Using Sucrose Esters and Emulsion Stability Study
Crossref DOI link: https://doi.org/10.1007/s11483-018-9555-2
Published Online: 2018-10-15
Published Print: 2019-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Ariyaprakai, Suwimon
Hu, Xuanyi
Tran, Minh Thu
Funding for this research was provided by:
Assumption University of Thailand (RP59013)
Text and Data Mining valid from 2018-10-15
Article History
Received: 17 May 2018
Accepted: 27 September 2018
First Online: 15 October 2018