Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Influence of the second emulsification step during production of W/O/W multiple emulsions: Comparison of different methods to determine encapsulation efficiency in W/O/W emulsions

  • Autor:

    Schuch, A.; Tonay, A.N.; Köhler, K.; Schuchmann, H.P.

  • Quelle:

    Canadian Journal of Chemical Engineering, 2013

  • Datum: 2013