Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1322-x.pdf
Reference31 articles.
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5. Bouchemal K, Briancon S, Perrier E, Fessi H (2004) Nano-emulsion formulation using spontaneous emulsification: solvent, oil and surfactant optimization. Int J Pharm 280(1–2):241–251
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