Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/32078

TitleErratum 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.
Issue date2014
PublisherSpringer
JournalFood and Bioprocess Technology
Abstract(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.
TypeCorrigendum
DescriptionArtigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e disponível no RepositóriUM em http://hdl.handle.net/1822/22397
URIhttp://hdl.handle.net/1822/32078
DOI10.1007/s11947-013-1094-8
ISSN1935-5130
e-ISSN1935-5149
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Outras publicações / Other publications

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