Llwytho...
Effect of olive oil on the preparation of nanoemulsions and its effect on aroma release
The present study focused on the effect of olive oil on Ostwald ripening of flavor nanoemulsions. The release of the aroma compounds from the nanoemulsion system was also investigated. The results showed that the droplets size of the nanoemulsions decreased sharply first and then kept stable with th...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | J Food Sci Technol |
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| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Springer India
2018
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6133862/ https://ncbi.nlm.nih.gov/pubmed/30228421 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3358-9 |
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