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Full textDateTitleOrganisation
2012Influence of ultrasonication parameters and NaCΙ on the stability of olive oil model emulsions containing xanthanΓεωπονικό Πανεπιστήμιο Αθηνών
2013Ultrasonic energy input influence on the production of sub-micron o/w emulsions containing whey protein and common stabilizersΓεωπονικό Πανεπιστήμιο Αθηνών



Showing results 1 to 2 of 2