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

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.