Effects of temperature and emulsifier concentration on α-tocopherol distribution in a stirred, fluid, emulsion. Thermodynamics of α-tocopherol transfer between the oil and interfacial regions

  1. Pastoriza-Gallego, M.J.
  2. Sánchez-Paz, V.
  3. Losada-Barreiro, S.
  4. Bravo-Díaz, C.
  5. Gunaseelan, K.
  6. Romsted, L.S.
Revista:
Langmuir

ISSN: 0743-7463

Ano de publicación: 2009

Volume: 25

Número: 5

Páxinas: 2646-2653

Tipo: Artigo

DOI: 10.1021/LA803224J GOOGLE SCHOLAR

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