Water/food flavor microemulsion systems

被引：6

作者：

Hamdan, S

Faujan, BHA

Laili, CR

Ahmad, WBW

Dzulkefly, K

机构：

[1] Chemistry Department, Fac. of Sci. and Environ. Studies, Universiti Pertanian Malaysia, 43400 UPM, Serdang, Selangor

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 04期

关键词：

microemulsion; flavors; sodium dodecyl sulfate;

D O I：

10.1021/jf950384q

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：962 / 963

页数：2

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[2]

FRIBERG S, 1976, CHEMTECH, V6, P124

[3]

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[4]

FRIBERG SE, 1983, J SOC COSMET CHEM, V34, P173

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Hoar, TP ;

Schulman, JH .

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[6] TRIGLYCERIDE MICROEMULSIONS - EFFECT OF NONIONIC SURFACTANTS AND THE NATURE OF THE OIL [J].

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JOUBRAN, RF ;

LU, DP .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (06) :1295-1299

[7]

ROSANO H, 1988, SURFACTANT SCI SERIE, P1

[8] PHASE-DIAGRAMS OF SURFACTANT WATER SYNTHETIC PERFUME TERNARY-SYSTEMS [J].

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ABE, M .

COLLOID AND POLYMER SCIENCE, 1994, 272 (03) :317-323

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