Preparation and Characterization of Vegetable Oil-Based Microemulsions
Microemulsions are thermodynamically stable and transparent systems composed of an aqueous phase, oil, a surfactant, and usually also contain a co-surfactant [1]. [...]
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| Autori principali: | , , , , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2019-10-01
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| Serie: | Proceedings |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2504-3900/29/1/74 |
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