Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

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Translated title of the contribution	Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)
Original language	Undefined/Unknown
Pages (from-to)	75-85
Number of pages	10
Journal	Innovative Food Science and Emerging Technologies
DOIs	https://doi.org/10.1016/j.ifset.2016.04.004
State	Published - 7 Apr 2016

Article Classification

@article{16265144b1e143a1a03f945fd0d78da1,

title = "Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\}",

year = "2016",

month = apr,

day = "7",

doi = "10.1016/j.ifset.2016.04.004",

language = "Indefinido/desconocido",

pages = "75--85",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Production of high-oleic palm oil nanoemulsions by high-shear homogenization (microfluidization)

AU - Quintanilla Carvajal, Maria Ximena

PY - 2016/4/7

Y1 - 2016/4/7

U2 - 10.1016/j.ifset.2016.04.004

DO - 10.1016/j.ifset.2016.04.004

M3 - Artículo

SN - 1466-8564

SP - 75

EP - 85

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

ER -