Formation and Stability of Carbon Dioxide Nanobubbles for Potential Applications in Food Processing
Crossref DOI link: https://doi.org/10.1007/s12393-020-09233-0
Published Online: 2020-06-15
Published Print: 2021-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Phan, Khanh Kim Thi
Truong, Tuyen
Wang, Yong
Bhandari, Bhesh http://orcid.org/0000-0001-8800-6295
Text and Data Mining valid from 2020-06-15
Version of Record valid from 2020-06-15
Article History
Received: 26 November 2019
Accepted: 3 June 2020
First Online: 15 June 2020
Compliance with Ethical Standards
:
: The authors declare that they have no conflicts of interest.