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IMPROVING FOOD NANOEMULSIONS FUNCTIONALITY BY HIGH PRESSURE HOMOGENIZATION: EMULSION STABILITY AND DIGESTIBILITY
IMPROVING FOOD NANOEMULSIONS FUNCTIONALITY BY HIGH PRESSURE HOMOGENIZATION: EMULSION STABILITY AND DIGESTIBILITY
2016
Gipsy Tabilo-Munizaga
Keywords:
Homogenization (chemistry)
Emulsion
Materials science
Chromatography
high pressure homogenization
Chemical engineering
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