Development and incorporation of nanoemulsions in food
Currently, nanoencapsulation of bioactive compounds is promising, and is one of the methods that has been proven very effective. The development of food-grade nanoemulsions is in a state of constant innovation due to the interesting features that this method of encapsulation has, such as small dropl...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2019-10-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/article/388 |
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