Open AccessDevelopment and incorporation of nanoemulsions in food
Author(s) -
Antonio de Jesús Cenobio-Galindo,
Rafael G. Campos–Montiel,
Rubén Jiménez-Alvarado,
Isaac AlmarazBuendía,
Gabriela MedinaPérez,
F. Fernández-Luqueño
Publication year - 2019
Publication title -
international journal of food studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.239
H-Index - 11
ISSN - 2182-1054
DOI - 10.7455/ijfs.v8i2.614
Subject(s) - bioavailability , food industry , nanotechnology , biochemical engineering , chemistry , food products , process engineering , food science , materials science , engineering , biology , bioinformatics
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