Published in
Elsevier, Journal of Food Engineering, (164), p. 10-20, 2015
DOI: 10.1016/j.jfoodeng.2015.04.028
Links
Tools
Physical and oxidative stability of fish oil nanoemulsions produced by spontaneous emulsification: Effect of surfactant concentration and particle size
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 