The effect of long-chain alkanes on the stability of oil-in-water emulsions. The significance of ostwald ripening - Concepedia

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The effect of long-chain alkanes on the stability of oil-in-water emulsions. The significance of ostwald ripening

53

Citations

12

References

1979

Year

Richard Buscall, S.S. Davis, D. C. Potts

Colloid & Polymer Science

Food ChemistryFood ColloidOil-in-water EmulsionsChemistryLong-chain AlkanesEmulsion

References

	Year	Citations

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