Document details

Erratum to Nanoemulsions for Food Applications: Development and Characterization (Food and Bioprocess Technology, (2012), 5, (854-867), 10.1007/s11947-011-0683-7)

Author(s): Silva, Hélder D. ; Cerqueira, M. A. ; Vicente, A. A.

Date: 2014

Persistent ID: http://hdl.handle.net/1822/32078

Origin: RepositóriUM - Universidade do Minho

Subject(s): Science & Technology


Description

Artigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e disponível no RepositóriUM em http://hdl.handle.net/1822/22397

Where it reads: 2. Production of nanoemulsions 2.1. High-energy approaches • Ultrasound – when two immiscible liquids are submitted to high frequency sound waves in the presence of a surfactant, emulsion droplets are formed by cavitation. It should be read: 2. Production of nanoemulsions 2.2. High-energy approaches • Ultrasound – when two immiscible liquids are submitted to high intensity sound waves in the presence of a surfactant, emulsion droplets are formed by cavitation.

Document Type null
Language English
Contributor(s) Universidade do Minho
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