Article ISI SCOPUS
FOOD CHEMISTRY  (2018)

Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases

Torres-Gatica, MF; Cofrades, S

Keywords: quercetin, gallic acid, nanoemulsion, oil blends, Double emulsions

Más información

Título según WOS: Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases
Título según SCOPUS: Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases
Título de la Revista: FOOD CHEMISTRY
Volumen: 253
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2018
Página de inicio: 71
Página final: 78
Idioma: English
DOI:

10.1016/j.foodchem.2018.01.128
Notas: ISI, SCOPUS