Double emulsions as potential fat replacers with gallic acid and quercetin nanoemulsions in the aqueous phases
Keywords: quercetin, gallic acid, nanoemulsion, oil blends, Double emulsions
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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 |
Fecha de publicación: | 2018 |
Página de inicio: | 71 |
Página final: | 78 |
Idioma: | English |
DOI: |
10.1016/j.foodchem.2018.01.128 |
Notas: | ISI, SCOPUS |