The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification - Concepedia

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The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

38

Citations

52

References

2017

Year

Jelena Ilic, Branislava Nikolovski, Lidija Petrović, Predrag Kojić, Ivana Lončarević, Jovana Petrović

Journal of Food Engineering

Food ChemistryA. Sativum L.Cell Membrane EmulsificationFood ColloidFood EngineeringEmulsionHealth Sciences

References

	Year	Citations

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