) Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts

Auteur

- Firdaous Fainassi , Noamane Taarji , Fatiha Benkhalti, Abdellatif Hafidi, Marcos A. Neves, Hiroko Isoda and Mitsutoshi Nakajima

Revue

Processes

Année

2021