Nanoemulsions: Preparation, Structure, Functional Properties and their Antimicrobial Effects
<p><strong>Background and Objectives:</strong> Recently, due to the interest of healthy lifestyle demand for research on novel methods of increasing the shelf-life of food products without the necessity of using preservatives has extended rapidly in the world. Ability of nanoemulsi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Shahid Behehsti University of Medical Sciences
2016-06-01
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| Series: | Applied Food Biotechnology |
| Subjects: | |
| Online Access: | http://journals.sbmu.ac.ir/afb/article/view/11773 |