The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification

The garlic (A. sativum L.) extracts food grade W1/O/W2 emulsions prepared by homogenization and stirred cell membrane emulsification

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 205, July 2017, Pages 1-11

Jelena D. Ilić, Branislava G. Nikolovski, Lidija B. Petrović, Predrag S. Kojić, Ivana S. Lončarević, Jovana S. Petrović,