The garlic ( A. sativum L. ) extracts food grade W 1 /O/W 2 emulsions prepared by homogenization and stirred cell membrane emulsification

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Bibliographic Details
Published in:Journal of food engineering 2017-07, Vol.205, p.1-11
Main Authors: Ilić, Jelena D., Nikolovski, Branislava G., Petrović, Lidija B., Kojić, Predrag S., Lončarević, Ivana S., Petrović, Jovana S.
Format: Article
Language:English
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ISSN:0260-8774
DOI:10.1016/j.jfoodeng.2017.02.006