Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions

Springer Science and Business Media LLC - Tập 52 Số 5 - Trang 2679-2689 - 2015
Adel Mirmajidi Hashtjin1, Soleiman Abbasi1
1Food Colloids and Rheology Laboratory, Department of Food Science & Technology, Faculty of Agriculture, Tarbiat Modares University, P. O. Box 14115-336, Tehran, Iran

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