Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

  1. Fuciños, C.
  2. Rodríguez-Sanz, A.
  3. García-Caamaño, E.
  4. Gerbino, E.
  5. Torrado, A.
  6. Gómez-Zavaglia, A.
  7. Rúa, M.L.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2023

Alea: 172

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2023.113086 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus