Article citationsMore>>

Su, D. and Zhong, Q. (2016) Lemon Oil Nanoemulsions Fabricated with Sodium Caseinate and Tween 20 Using Phase Inversion Temperature Method. Journal of Food Engineering, 171, 214-221.
https://doi.org/10.1016/j.jfoodeng.2015.10.040

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
+1 323-425-8868
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2024 Scientific Research Publishing Inc. All Rights Reserved.
Top