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https://hdl.handle.net/1822/32078
Título: | Erratum to Nanoemulsions for Food Applications: Development and Characterization (Food and Bioprocess Technology, (2012), 5, (854-867), 10.1007/s11947-011-0683-7) |
Autor(es): | Silva, Hélder D. Cerqueira, M. A. Vicente, A. A. |
Data: | 2014 |
Editora: | Springer |
Revista: | Food and Bioprocess Technology |
Resumo(s): | 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. |
Tipo: | Corrigenda |
Descrição: | 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 |
URI: | https://hdl.handle.net/1822/32078 |
DOI: | 10.1007/s11947-013-1094-8 |
ISSN: | 1935-5130 |
e-ISSN: | 1935-5149 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_17516_1.pdf | 59,42 kB | Adobe PDF | Ver/Abrir |