2 Artículos

Relationship between HLB Number and Predominant Destabilization Process in Microfluidized Nanoemulsions Formulated with Lemon Essential Oil

Acceso

en línea

Jenifer Santos, Maria-Carmen Alfaro-Rodríguez, Lili Vega and José Muñoz

The knowledge obtained in this work could be applied to food products based on nanoemulsions and nanoemulgels, i.e., systems where the surfactant has a crucial role.

Revista: Applied Sciences Formato: Electrónico

Tabla de contenido: Vol: 13 Num: 0 Par: 8 Año: 2023

« Anterior Página: 1 de 1 Siguiente »