Article ID Journal Published Year Pages File Type
9676140 Colloids and Surfaces A: Physicochemical and Engineering Aspects 2005 12 Pages PDF
Abstract
These results suggest that O/W microemulsions are a promising choice for generation of flavors and food products.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
Preview
Reactivity of furfural-cysteine model reaction in food-grade five-component nonionic O/W microemulsions
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