| 000 | 01134 a2200277 4500 | ||
|---|---|---|---|
| 005 | 20250516031227.0 | ||
| 264 | 0 | _c20110715 | |
| 008 | 201107s 0 0 eng d | ||
| 022 | _a1549-7852 | ||
| 024 | 7 |
_a10.1080/10408398.2011.559558 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMcClements, David Julian | |
| 245 | 0 | 0 |
_aFood-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. _h[electronic resource] |
| 260 |
_bCritical reviews in food science and nutrition _cApr 2011 |
||
| 300 |
_a285-330 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, U.S. Gov't, Non-P.H.S.; Review | ||
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aEmulsions |
| 650 | 0 | 4 |
_aFood Additives _xchemistry |
| 650 | 0 | 4 |
_aFood Technology _xinstrumentation |
| 650 | 0 | 4 |
_aNanotechnology _xinstrumentation |
| 650 | 0 | 4 | _aTerminology as Topic |
| 700 | 1 | _aRao, Jiajia | |
| 773 | 0 |
_tCritical reviews in food science and nutrition _gvol. 51 _gno. 4 _gp. 285-330 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1080/10408398.2011.559558 _zAvailable from publisher's website |
| 999 |
_c20702552 _d20702552 |
||