Effect of crystallization of oil phase on the destabilization of O/W emulsions containing vegetable oils with low melting points
| Autor: | Chizawa, Yudai, Miyagawa, Yayoi, Yoshida, Mao, Adachi, Shuji |
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| Zdroj: | In Colloids and Surfaces A: Physicochemical and Engineering Aspects 5 December 2019 582 |
| Databáze: | ScienceDirect |
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