Green approach in food nanotechnology based on subcritical water: effects of thyme oil and saponin on characteristics of the prepared oil in water nanoemulsions
Author:
Funder
Sahand University of Technology
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-019-00727-0.pdf
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