검색결과 : 3건
No. | Article |
---|---|
1 |
Bioactive compounds as functional food ingredients: characterization in model system and sensory evaluation in chocolate milk Marsanasco M, Marquez AL, Wagner JR, Chiaramoni NS, Alonso SD Journal of Food Engineering, 166, 55, 2015 |
2 |
Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate Marquez AL, Medrano A, Panizzolo LA, Wagner JR Journal of Colloid and Interface Science, 341(1), 101, 2010 |
3 |
A Review of Recent Chemical Techniques for the Determination of the Volumetric Mass-Transfer Coefficient K(L)A in Gas-Liquid Reactors Marquez AL, Wild G, Midoux N Chemical Engineering and Processing, 33(4), 247, 1994 |