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

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dc.contributor.authorSilva, Hélder D.por
dc.contributor.authorCerqueira, M. A.por
dc.contributor.authorVicente, A. A.por
dc.date.accessioned2014-12-16T15:29:19Z-
dc.date.available2014-12-16T15:29:19Z-
dc.date.issued2014-
dc.identifier.issn1935-5130por
dc.identifier.urihttp://hdl.handle.net/1822/32078-
dc.descriptionArtigo completo publicado na revista "Food and Bioprocess Technology." 5:3 (2012) 854-867 e disponível no RepositóriUM em http://hdl.handle.net/1822/22397por
dc.description.abstractWhere 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.por
dc.language.isoengpor
dc.publisherSpringerpor
dc.rightsopenAccesspor
dc.titleErratum to Nanoemulsions for Food Applications: Development and Characterization (Food and Bioprocess Technology, (2012), 5, (854-867), 10.1007/s11947-011-0683-7)por
dc.typecorrigendum-
dc.peerreviewedyespor
dc.commentsCEB17516por
sdum.publicationstatuspublishedpor
oaire.citationStartPage306por
oaire.citationEndPage306por
oaire.citationIssue1por
oaire.citationConferencePlaceUnited States-
oaire.citationTitleFood and Bioprocess Technologypor
oaire.citationVolume7por
dc.date.updated2014-12-01T11:02:53Z-
dc.identifier.essn1935-5149-
dc.identifier.doi10.1007/s11947-013-1094-8por
dc.subject.wosScience & Technologypor
sdum.journalFood and Bioprocess Technologypor
Appears in Collections:CEB - Outras publicações / Other publications

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