Effect of sodium alginate incorporation procedure on the physicochemical properties of nanoemulsions

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2017
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Artiga Artigas, MaríaArtiga Artigas, María - ORCID ID
Acevedo Fani, AlejandraAcevedo Fani, Alejandra - ORCID ID
Martín Belloso, OlgaMartín Belloso, Olga - ORCID ID
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http://hdl.handle.net/10459.1/65708
DOI
https://doi.org/10.1016/j.foodhyd.2017.04.006
Journal or Serie
Food Hydrocolloids, 2017, vol. 70, p. 191-200
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Articles publicats (Tecnologia, Enginyeria i Ciència dels Aliments)
Articles publicats (Agrotecnio Center)
Publicacions de projectes de recerca del Plan Nacional