S. Kotta, H. Aldawsari, S. M. Badr-Eldin, N. Alhakamy, R. A. Shaik
{"title":"Application of Nanoemulsions to Improve Food System Color, Flavor, Texture, and Preservation","authors":"S. Kotta, H. Aldawsari, S. M. Badr-Eldin, N. Alhakamy, R. A. Shaik","doi":"10.1201/9781003121121-11","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":18956,"journal":{"name":"Nanoemulsions in Food Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nanoemulsions in Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781003121121-11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}