Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Characterization of interfacial instability phenomena of double emulsions using the differential scanning calorimetry

  • Autor:

    Neumann,S.M., van der Schaaf, U.S., Schuchmann, H. P.

  • Quelle:

    ESC (European Student conference), June 19th – 22nd 2017, Florence

  • Datum: 2017