Optimization of water in olive oil nano-emulsions composition with bioactive compounds by response surface methodology

著录项

• 来源
  《LWT-Food Science & Technology》 |2018年第2018期|共9页
• 作者

  Maria Katsouli; Vasiliki Polychniatou; Constantina Tzia;

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• 作者单位

  Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens;

  Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens;

  Laboratory of Food Chemistry and Technology School of Chemical Engineering National Technical University of Athens;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  W/o nano-emulsions; Response Surface Methodology (RSM); Olive oil endogenous compounds; Extra virgin olive oil; Surface tension;

  机译：W / O纳米乳液;响应面方法（RSM）;橄榄油内源化合物;特级初榨橄榄油;表面张力;