Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: An evaluation of process parameters and physico-chemical stability

No abstract is available for this paper.

• Publication year

  2016

• Venue

  Journal of Food Engineering

• Publication date

  Unknown publication date

• Fields of study

  Materials Science, Chemistry

• Identifiers
  DOI 10.1016/J.JFOODENG.2015.08.012
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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